Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting-Reference-Cited by-同舟云学术

Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting

Published:2019-02-20 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Martínez‐López Brais¹^ORCID,Bertelsen Niklas W.¹,Jessen Flemming¹

Affiliation:

1. Food Production Engineering Research GroupNational Food Institute, Technical University of Denmark Lyngby Denmark

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13019

Reference32 articles.

1. Influence of brine concentration on swelling pressure of pork meat throughout salting

2. Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

3. Kinetic model for osmotic dehydration and its relationship with Fick's second law

4. Modeling of the Cod Desalting Operation

5. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling

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