Determination of Quantitative Sodium Mass Transfer Coefficient During Osmotic Processing of Potatoes
Author:
Affiliation:
1. Department of Food Science; University of Massachusetts; 102 Holdsworth Way Amherst MA 01003
2. Bioactive Natural Products Research Group; Department of Biochemistry, Faculty of Science; King Abdulaziz University; Jeddah Saudi Arabia
Funder
The Center for Agriculture, Food and the Environment at the University of Massachusetts Amherst
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12676/fullpdf
Reference17 articles.
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2. Failure to compensate decreased dietary sodium with increased table salt usage;Beauchamp;JAMA,1987
3. The diffusion of salt into potatoes during boiling and consumer preferences for various final salt concentrations;Bennett;J. Consum. Studies Home Econ.,1981
4. Summary health statistics for U.S. adults: National Health Interview Survey, 2012;Blackwell;Vital Health Stat. 10,2014
5. Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition;Floury;LWT - Food Sci. Technol.,2009
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