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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 | S | 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 |