Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus ) Slices in Salt and Glycerol Solution at Different Temperatures-Reference-Cited by-同舟云学术

Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus ) Slices in Salt and Glycerol Solution at Different Temperatures

Published:2013-05-17 Issue:4 Volume:38 Page:1599-1607
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Checmarev Gerardo¹²,Casales María Rosa¹²,Yeannes María Isabel¹²,Bevilacqua Alicia Eva¹³

Affiliation:

1. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina

2. Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina

3. CIDCA; Universidad Nacional de La Plata; La Plata Buenos Aires Argentina

Funder

Universidad Nacional de Mar del Plata

CONICET

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12120/fullpdf

Reference40 articles.

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2. Development of intermediate moisture foods for military use;Brockman;Food Technol.,1970

3. Buratti , C.C. Garciarena , A.D. Hansen , J.E. 2011 Estado de la población de caballa ( Scomber japonicus ) al sur de 39° S y estimación de capturas biológicamente aceptables durante el año 2011

4. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology;Burhan Uddin;J. Food Eng.,2004

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