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

Autores
Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, María 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Osmotic dehydration
Mackerel, sucrose
NaCl
Empirical models
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/120339
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/120339
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network_name_str SEDICI (UNLP)
spelling Osmotic dehydration of mackerel (Scomber Japonicus) fillets by means of binary and ternary solutionsAgustinelli, Silvina PaolaSalvadori, Viviana OlgaYeannes, María IsabelQuímicaOsmotic dehydrationMackerel, sucroseNaClEmpirical modelsOsmotic 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf132-141http://sedici.unlp.edu.ar/handle/10915/120339enginfo: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/altIdentifier/issn/2320-7876info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:28:29Zoai:sedici.unlp.edu.ar:10915/120339Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:28:29.718SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Osmotic dehydration
Mackerel, sucrose
NaCl
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, María Isabel
author Agustinelli, Silvina Paola
author_facet Agustinelli, Silvina Paola
Salvadori, Viviana Olga
Yeannes, María Isabel
author_role author
author2 Salvadori, Viviana Olga
Yeannes, María Isabel
author2_role author
author
dc.subject.none.fl_str_mv Química
Osmotic dehydration
Mackerel, sucrose
NaCl
Empirical models
topic Química
Osmotic dehydration
Mackerel, sucrose
NaCl
Empirical models
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/120339
url http://sedici.unlp.edu.ar/handle/10915/120339
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
info:eu-repo/semantics/altIdentifier/issn/2320-7876
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
132-141
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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