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Kinetics studies during NaCl and KCl pork meat brining

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Kinetics studies during NaCl and KCl pork meat brining

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dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Baigts Allende, Diana Karina es_ES
dc.contributor.author Aliño Alfaro, Marta es_ES
dc.contributor.author Fernández Fernández, Francisco Javier es_ES
dc.contributor.author Perez García, Victor es_ES
dc.date.accessioned 2017-05-04T07:26:08Z
dc.date.available 2017-05-04T07:26:08Z
dc.date.issued 2011-09
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/80547
dc.description.abstract [EN] We describe and quantify salt transfer processes during food processing using mathematical models. Our approach incorporates as novel elements: (i) a more rigorous determination of the salt diffusion kinetics by using the salt concentration of the liquid phase instead of the salt concentration of the overall samples, (ii) the use of novel, more accurate equilibrium conditions, (iii) the consideration of mass transfer coefficients in the boundary and (iv) the consideration of diffusion and salt transfer coefficients as functions of time. The methodology is used to determine the NaCl and KCl diffusion and transport coefficients during pork meat salting. Our results, combining experimental studies with a numerical study of a mathematical optimization problem point out the limitations of purely diffusive models and the need for more sophisticated models accounting for more physical and chemical processes taking place in meat during salting. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship This work was partially supported by Ministerio de Ciencia y Tecnologia under grants AGL2004-05064-C02, MTM2009-13832, CSD2006-32, and the European Union (FEDER programme). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject KCl diffusion es_ES
dc.subject Low salt es_ES
dc.subject Modelling es_ES
dc.subject NaCl diffusion es_ES
dc.subject Pork meat salting es_ES
dc.subject Salting kinetics es_ES
dc.subject Diffusion es_ES
dc.subject Food processing es_ES
dc.subject Kinetics es_ES
dc.subject Mathematical models es_ES
dc.subject Models es_ES
dc.subject Sodium chloride es_ES
dc.subject Meats es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Kinetics studies during NaCl and KCl pork meat brining es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.04.022
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//MTM2009-13832/ES/Modelos Matematicos Y Metodos Multiescala Para Procesos De Señalizacion Celular Tumoral Y Terapias Oncologicas/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2006-00032/ES/CONSOLIDER-MATHEMATICA/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural 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 Barat Baviera, JM.; Baigts Allende, DK.; Aliño Alfaro, M.; Fernández Fernández, FJ.; Perez García, V. (2011). Kinetics studies during NaCl and KCl pork meat brining. Journal of Food Engineering. 106(1):102-110. doi:10.1016/j.jfoodeng.2011.04.022 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2011.04.022 es_ES
dc.description.upvformatpinicio 102 es_ES
dc.description.upvformatpfin 110 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 106 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 218048 es_ES


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