Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions

Autores
Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the accuracy of empirical models to explain these experimental behaviours. The results show how the presence of both solutes can enhance water loss and also interfere in each other’s diffusion. Among the three empirical models analyzed, Peleg’s equation proves to be the most suitable (R2 >0.836) to describe all the mass transfer process. A modified Peleg’s model was also obtained with a high performance to describe the relationship between water content of mackerel fillets and sucrose and NaCl concentration in binary and ternary solutions.
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Materia
OSMOTIC DEHYDRATION
MACKEREL
SUCROSE
EMPIRICAL MODELS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117726
Acceder
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spelling Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutionsAgustinelli, Silvina PaolaSalvadori, Viviana OlgaYeannes, Maria IsabelOSMOTIC DEHYDRATIONMACKERELSUCROSEEMPIRICAL MODELShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the accuracy of empirical models to explain these experimental behaviours. The results show how the presence of both solutes can enhance water loss and also interfere in each other’s diffusion. Among the three empirical models analyzed, Peleg’s equation proves to be the most suitable (R2 >0.836) to describe all the mass transfer process. A modified Peleg’s model was also obtained with a high performance to describe the relationship between water content of mackerel fillets and sucrose and NaCl concentration in binary and ternary solutions.Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaInternational Association of Food and Nutrition Scientists2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/117726Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel; Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions; International Association of Food and Nutrition Scientists; International Journal of Food and Nutritional Sciences; 4; 3; 6-2015; 132-1412319-17752320-7876CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2j6ao6linfo:eu-repo/semantics/altIdentifier/url/https://www.ijfans.org/article.asp?issn=2319-1775;year=2015;volume=4;issue=3;spage=132;epage=141;aulast=Agustinelli;type=0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:38Zoai:ri.conicet.gov.ar:11336/117726instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:49:38.915CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
title Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
spellingShingle Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
Agustinelli, Silvina Paola
OSMOTIC DEHYDRATION
MACKEREL
SUCROSE
EMPIRICAL MODELS
title_short Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
title_full Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
title_fullStr Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
title_full_unstemmed Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
title_sort Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
dc.creator.none.fl_str_mv Agustinelli, Silvina Paola
Salvadori, Viviana Olga
Yeannes, Maria Isabel
author Agustinelli, Silvina Paola
author_facet Agustinelli, Silvina Paola
Salvadori, Viviana Olga
Yeannes, Maria Isabel
author_role author
author2 Salvadori, Viviana Olga
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv OSMOTIC DEHYDRATION
MACKEREL
SUCROSE
EMPIRICAL MODELS
topic OSMOTIC DEHYDRATION
MACKEREL
SUCROSE
EMPIRICAL MODELS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the accuracy of empirical models to explain these experimental behaviours. The results show how the presence of both solutes can enhance water loss and also interfere in each other’s diffusion. Among the three empirical models analyzed, Peleg’s equation proves to be the most suitable (R2 >0.836) to describe all the mass transfer process. A modified Peleg’s model was also obtained with a high performance to describe the relationship between water content of mackerel fillets and sucrose and NaCl concentration in binary and ternary solutions.
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
description Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the accuracy of empirical models to explain these experimental behaviours. The results show how the presence of both solutes can enhance water loss and also interfere in each other’s diffusion. Among the three empirical models analyzed, Peleg’s equation proves to be the most suitable (R2 >0.836) to describe all the mass transfer process. A modified Peleg’s model was also obtained with a high performance to describe the relationship between water content of mackerel fillets and sucrose and NaCl concentration in binary and ternary solutions.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/117726
Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel; Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions; International Association of Food and Nutrition Scientists; International Journal of Food and Nutritional Sciences; 4; 3; 6-2015; 132-141
2319-1775
2320-7876
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117726
identifier_str_mv Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel; Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions; International Association of Food and Nutrition Scientists; International Journal of Food and Nutritional Sciences; 4; 3; 6-2015; 132-141
2319-1775
2320-7876
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2j6ao6l
info:eu-repo/semantics/altIdentifier/url/https://www.ijfans.org/article.asp?issn=2319-1775;year=2015;volume=4;issue=3;spage=132;epage=141;aulast=Agustinelli;type=0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Association of Food and Nutrition Scientists
publisher.none.fl_str_mv International Association of Food and Nutrition Scientists
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268985533399040
score 13.13397

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