Mostrar el registro sencillo del ítem
dc.contributor.author | Gómez, J. | es_ES |
dc.contributor.author | Sanjuán Pellicer, María Nieves | es_ES |
dc.contributor.author | Arnau, J. | es_ES |
dc.contributor.author | Bon Corbín, José | es_ES |
dc.contributor.author | Clemente Polo, Gabriela | es_ES |
dc.date.accessioned | 2018-11-21T21:06:00Z | |
dc.date.available | 2018-11-21T21:06:00Z | |
dc.date.issued | 2017 | es_ES |
dc.identifier.issn | 0260-8774 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/112973 | |
dc.description.abstract | [EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in Semimembranosus pork muscle during curing was studied at different temperatures. Nitrate and water diffusion were modelled based on Fick's second law. The nitrate diffusion coefficients ranged from 0.007·10¿10 to 0.034·10¿10 m2/s (parallel) and 0.89·10¿10 to 1.41·10¿10 m2/s (perpendicular), while for water the values ranged from 9.87·10¿9 to 12.46·10¿9 m2/s (parallel) and 5.22·10¿10 to 9.29·10¿10 m2/s (perpendicular). In every case, these values increased as the temperature rose. The activation energy for water diffusion perpendicular to the meat fiber (31.86 kJ/mol) was greater than when the diffusion was parallel (15.06 kJ/mol). The opposite was observed for nitrate diffusion (96.44 kJ/mol when parallel vs. 24.71 kJ/mol when perpendicular), which implies that nitrate needs more energy for parallel diffusion and, consequently, curing is slower in that direction. | es_ES |
dc.description.sponsorship | The authors of this paper acknowledge the financial support from Spanish Government ("Ministerio de Educacion y Cultura", CONSOLIDER INGENIO 2010, CSD2007-00016) and from the Valencian Government ("Generalitat Valenciana", Valencia, Spain, PROMETEOII/2014/0005). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Meat | es_ES |
dc.subject | Curing | es_ES |
dc.subject | Diffusion | es_ES |
dc.subject | Direction of fiber | es_ES |
dc.subject | Nitrate | es_ES |
dc.subject | Water | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2017.06.028 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2014%2F005/ES/Alimentos saludables y competitivos: intensificación de procesos de obtención%2Fpreservación de compuestos bioactivos. Secado e inactivación microbiana/enzimática asistida por ultrasonidos/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GV//PROMETEOII%2F2014%2F005/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.date.embargoEndDate | 2018-12-31 | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Gómez, J.; Sanjuán Pellicer, MN.; Arnau, J.; Bon Corbín, J.; Clemente Polo, G. (2017). Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber. Journal of Food Engineering. 214:69-78. https://doi.org/10.1016/j.jfoodeng.2017.06.028 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jfoodeng.2017.06.028 | es_ES |
dc.description.upvformatpinicio | 69 | es_ES |
dc.description.upvformatpfin | 78 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 214 | es_ES |
dc.relation.pasarela | S\342560 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |