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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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dc.contributor.author Fito, P. es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Argüelles Foix, Angel Luís es_ES
dc.contributor.author Chenoll Cuadros, Maria de la Creu es_ES
dc.date.accessioned 2016-09-02T10:33:37Z
dc.date.available 2016-09-02T10:33:37Z
dc.date.issued 2011-06
dc.identifier.issn 0145-8876
dc.identifier.uri http://hdl.handle.net/10251/68611
dc.description.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 conditions; therefore, it is essential for a correct modeling of food behavior. However, in most cases, only one homogeneous phase is considered for process modeling. In this paper, the polyphasic and multicomponent character of foods was applied for thermodynamic description of salted foods in order to have a better analysis of their water sorption isotherms. A simplified model of the food in terms of four phases (aqueous solution of salt and native soluble solids, solid matrix and fat) is proposed. The water sharing out between phases was analyzed, and the water content and relationships for each phase were proposed. This model was applied to salted meat isotherms, obtaining a good fitting between experimental and predicted data. © 2009 Wiley Periodicals, Inc. es_ES
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Journal of Food Process Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Approach to equilibrium es_ES
dc.subject Equilibrium conditions es_ES
dc.subject Homogeneous phase es_ES
dc.subject Multicomponents es_ES
dc.subject Polyphasic es_ES
dc.subject Process Modeling es_ES
dc.subject Salting-in es_ES
dc.subject Saturation conditions es_ES
dc.subject Simplified models es_ES
dc.subject Solid matrixes es_ES
dc.subject Soluble solids es_ES
dc.subject Thermodynamic description es_ES
dc.subject Water sorption isotherms es_ES
dc.subject Adsorption isotherms es_ES
dc.subject Sodium chloride es_ES
dc.subject Sorption es_ES
dc.subject Water content es_ES
dc.subject Meats es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Thermodynamic approach to equilibrium isotherms in salted structured food es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1745-4530.2009.00406.x
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1111/j.1745-4530.2009.00406.x es_ES
dc.description.upvformatpinicio 623 es_ES
dc.description.upvformatpfin 638 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 34 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 41467 es_ES


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