Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage-Reference-Cited by-同舟云学术

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Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage

Published:2024-01 Issue: Volume:361 Page:111742
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yang Hae-Il^ORCID,Min Sung-Gi^ORCID,Yang Ji-Hee,Lee Mi-Ai,Park Sung-Hee,Eun Jong-Bang^ORCID,Chung Young-Bae^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Modeling of the cod desalting operation;Barat;J. Food Sci.,2004

2. Studies on the salting step of Tunisian kaddid meat: experimental kinetics, modeling and quality;Chabbouh;Food Bioprocess Technol.,2012

3. The Mathematics of Diffusion;Crank,1979

4. Osmotic dehydration of tropical fruits and vegetables;Falade;Food Rev. Int.,2007

5. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets;Jittinandana;J. Food Sci.,2002

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mass and volume estimation of diverse kimchi cabbage forms using RGB-D vision and machine learning;Postharvest Biology and Technology;2024-12

2. Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai;Food Chemistry: X;2024-10

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