Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-01 DOI:10.1007/s13197-015-1999-5

Renan de Almeida Maciel, Antonio Manoel da Cruz Rodrigues, Rosinelson da Silva Pena

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Abstract

The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p > 0.05) on the water loss (WL), solid gain (SG) and water activity (aw). The other factors showed a statistically significant effect (p ≤ 0.05) on at least one of these responses. Through RSM, the following condition could be defined for the OD process: brine concentration at 25 % NaCl, 25 °C, 120 min and atmospheric pressure. The Azuara model was shown to be effective in predicting the WL and SG kinetics during the OD process. The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (Deff), namely 4.73 × 10(-10) m(2)/s for WL and 1.33 × 10(-9) m(2)/s for SG.

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工艺参数对马鲛鱼片渗透脱水的影响

评估了江鳕鱼片渗透脱水（OD）过程中温度、时间、压力和盐水浓度的影响。响应面方法（RSM）显示，在 OD 过程中使用真空对失水（WL）、固体增量（SG）和水活性（aw）没有显著的统计学变化（p > 0.05）。其他因素至少对其中一个反应有显著的统计学影响（p ≤ 0.05）。通过 RSM，可以为 OD 过程确定以下条件：盐水浓度为 25 %NaCl、25 °C、120 分钟和常压。研究表明，Azuara 模型可以有效预测 OD 过程中的 WL 和 SG 动力学。使用板块几何形状的费克第二扩散定律简化解来计算表观扩散系数（Deff）的平均值，即 WL 为 4.73 × 10(-10) m(2)/s ，SG 为 1.33 × 10(-9) m(2)/s。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.