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Thermodynamic approach to equilibrium isotherms in salted structured food

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Thermodynamic approach to equilibrium isotherms in salted structured food

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Fito, P.; Fito Suñer, PJ.; Betoret Valls, N.; Argüelles Foix, AL.; Chenoll Cuadros, MDLC. (2011). Thermodynamic approach to equilibrium isotherms in salted structured food. Journal of Food Process Engineering. 34(2):623-638. doi:10.1111/j.1745-4530.2009.00406.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68611

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Title: Thermodynamic approach to equilibrium isotherms in salted structured food
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Abstract:
[EN] Some foods are preserved by salting in NaCl saturation conditions (fish, meat and some vegetables). It is known that the polyphasic and multicomponent character of foods plays a basic role in defining equilibrium ...[+]
Subjects: Approach to equilibrium , Equilibrium conditions , Homogeneous phase , Multicomponents , Polyphasic , Process Modeling , Salting-in , Saturation conditions , Simplified models , Solid matrixes , Soluble solids , Thermodynamic description , Water sorption isotherms , Adsorption isotherms , Sodium chloride , Sorption , Water content , Meats
Copyrigths: Cerrado
Source:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/j.1745-4530.2009.00406.x
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1111/j.1745-4530.2009.00406.x
Type: Artículo

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