Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices

Autores
Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mass transfer kinetics in osmotic dehydration is usually modeled by Fick’s law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (aw = 0.64) at different temperatures: 50, 70, and 90 °C. Peleg rate constant (K1 ) (h(g/gdm)–1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R2 >0.86). The Ea (kJ / mol) values obtained were 16.14; 14.21, and 10.12 for water, salt, and glycerol, respectively. The statistical parameters that qualify the goodness of fit (R2 >0.91 and RMSE<0.086) indicate promising applicability of Peleg model.
Fil: Checmarev, Gerardo. 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. Centro Científico Tecnológico Mar del Plata; Argentina
Fil: Casales, Maria Rosa. 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. Centro Científico Tecnológico Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. 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. Centro Científico Tecnológico Mar del Plata; Argentina
Materia
Mackerel
Osmotic Dehydration
Mass Transfer
Temperature Effect
Modeling
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/3329
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) SlicesChecmarev, GerardoCasales, Maria RosaYeannes, Maria IsabelMackerelOsmotic DehydrationMass TransferTemperature EffectModelinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Mass transfer kinetics in osmotic dehydration is usually modeled by Fick’s law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (aw = 0.64) at different temperatures: 50, 70, and 90 °C. Peleg rate constant (K1 ) (h(g/gdm)–1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R2 >0.86). The Ea (kJ / mol) values obtained were 16.14; 14.21, and 10.12 for water, salt, and glycerol, respectively. The statistical parameters that qualify the goodness of fit (R2 >0.91 and RMSE<0.086) indicate promising applicability of Peleg model.Fil: Checmarev, Gerardo. 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. Centro Científico Tecnológico Mar del Plata; ArgentinaFil: Casales, Maria Rosa. 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. Centro Científico Tecnológico Mar del Plata; ArgentinaFil: Yeannes, Maria Isabel. 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. Centro Científico Tecnológico Mar del Plata; ArgentinaSociedade Brasileira Ciencia e Tecnologia de Alimentos2013-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/3329Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciencia e Tecnologia de Alimentos; 33; 4; 12-2013; 685-6890101-20611678-457Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/S0101-20612013000400013info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/cta/a/FhMS6GTJHjGx8QdQLYR8qmq/?lang=eninfo:eu-repo/semantics/altIdentifier/url/http://www.redalyc.org/articulo.oa?id=395940118013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:39:28Zoai:ri.conicet.gov.ar:11336/3329instacron: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:34982025-09-29 09:39:28.447CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
title Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
spellingShingle Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
Checmarev, Gerardo
Mackerel
Osmotic Dehydration
Mass Transfer
Temperature Effect
Modeling
title_short Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
title_full Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
title_fullStr Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
title_full_unstemmed Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
title_sort Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices
dc.creator.none.fl_str_mv Checmarev, Gerardo
Casales, Maria Rosa
Yeannes, Maria Isabel
author Checmarev, Gerardo
author_facet Checmarev, Gerardo
Casales, Maria Rosa
Yeannes, Maria Isabel
author_role author
author2 Casales, Maria Rosa
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv Mackerel
Osmotic Dehydration
Mass Transfer
Temperature Effect
Modeling
topic Mackerel
Osmotic Dehydration
Mass Transfer
Temperature Effect
Modeling
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Mass transfer kinetics in osmotic dehydration is usually modeled by Fick’s law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (aw = 0.64) at different temperatures: 50, 70, and 90 °C. Peleg rate constant (K1 ) (h(g/gdm)–1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R2 >0.86). The Ea (kJ / mol) values obtained were 16.14; 14.21, and 10.12 for water, salt, and glycerol, respectively. The statistical parameters that qualify the goodness of fit (R2 >0.91 and RMSE<0.086) indicate promising applicability of Peleg model.
Fil: Checmarev, Gerardo. 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. Centro Científico Tecnológico Mar del Plata; Argentina
Fil: Casales, Maria Rosa. 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. Centro Científico Tecnológico Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. 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. Centro Científico Tecnológico Mar del Plata; Argentina
description Mass transfer kinetics in osmotic dehydration is usually modeled by Fick’s law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (aw = 0.64) at different temperatures: 50, 70, and 90 °C. Peleg rate constant (K1 ) (h(g/gdm)–1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R2 >0.86). The Ea (kJ / mol) values obtained were 16.14; 14.21, and 10.12 for water, salt, and glycerol, respectively. The statistical parameters that qualify the goodness of fit (R2 >0.91 and RMSE<0.086) indicate promising applicability of Peleg model.
publishDate 2013
dc.date.none.fl_str_mv 2013-12
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/11336/3329
Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciencia e Tecnologia de Alimentos; 33; 4; 12-2013; 685-689
0101-2061
1678-457X
url http://hdl.handle.net/11336/3329
identifier_str_mv Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Analysis of the Applicability of Peleg Model in the Cooking-Infusion of Mackerel (Scomber japonicus) Slices; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciencia e Tecnologia de Alimentos; 33; 4; 12-2013; 685-689
0101-2061
1678-457X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/S0101-20612013000400013
info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/cta/a/FhMS6GTJHjGx8QdQLYR8qmq/?lang=en
info:eu-repo/semantics/altIdentifier/url/http://www.redalyc.org/articulo.oa?id=395940118013
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira Ciencia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira Ciencia e Tecnologia de Alimentos
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
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score 13.070432

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