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Modeling of sodium nitrite and water transport in pork meat

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Modeling of sodium nitrite and water transport in pork meat

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Gómez, J.; Sanjuán Pellicer, MN.; Arnau, J.; Bon Corbín, J.; Clemente Polo, G. (2019). Modeling of sodium nitrite and water transport in pork meat. Journal of Food Engineering. 249:48-54. https://doi.org/10.1016/j.jfoodeng.2019.01.008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/158676

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Title: Modeling of sodium nitrite and water transport in pork meat
Author: Gómez, J. Sanjuán Pellicer, María Nieves Arnau, J. Bon Corbín, José Clemente Polo, Gabriela
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite: three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the ...[+]
Subjects: Modelling , Nitrite , Water , Diffusion , Pork meat
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2019.01.008
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2019.01.008
Project ID:
info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/
Thanks:
The authors of this paper acknowledge the financial support from CONSOLIDER INGENIO 2010 (CSD2007-00016), Spain.
Type: Artículo

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