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Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy

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Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy

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Rizo Parraga, AM.; Fuentes López, A.; Fernández Segovia, I.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2013). Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy. LWT - Food Science and Technology. 51(1):218-224. doi:10.1016/j.lwt.2012.09.025

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72987

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Title: Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of ...[+]
Subjects: Salmon , Vacuum salting-smoking , Impedance spectroscopy , Process monitoring
Copyrigths: Reserva de todos los derechos
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2012.09.025
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2012.09.025
Thanks:
The authors gratefully acknowledge the financial support for the work reported here received from the Generalitat Valenciana (GV/2011/098) and the Universitat Politecnica de Valencia (UPV) (PAID-06-09-2940). A. Fuentes ...[+]
Type: Artículo

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