Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Uribe, Elsa; Miranda, Margarita; Vega‐Gálvez, Antonio; Quispe, Issis; Clavería, Rodrigo; Scala, Karina Di

doi:10.1007/s11947-010-0336-2

Cited by 51 publications

(28 citation statements)

References 21 publications

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“…The driving force for mass transfer is the difference in osmotic pressure (OCHOA MARTINEZ;AYALA APONTE, 2005). Since the cell membrane acts as a semi-permeable film, two main fluxes occur simultaneously and in opposite direction: the diffusion of water out of the tissue into the osmotic solution and the uptake of solute from osmotic solution to the product (CORZO; BRACHO, 2009;URIBE et al, 2011). Other flow is the leaching out of the food tissue's own solutes (sugars, organic acids, minerals, and vitamins) into the solution.…”

Section: Introductionmentioning

confidence: 99%

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Checmarev¹,

Casales²,

Yeannes³

2013

Food Sci. Technol (Campinas)

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Section: Introductionmentioning

confidence: 99%

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Checmarev¹,

Casales²,

Yeannes³

2013

Food Sci. Technol (Campinas)

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“…Therefore, ultrasonic waves could promote cavitation and induce the formation of microchannels within the tissue of wood samples, and remove the extractives on the inner wood tissues, which could be found in many existing researches (Fernandes and Rodrigues 2007, Fernandes et al 2008a, Fernandes et al 2008c, Delgado et al 2009, Fernandes et al 2009, Cruz et al 2011, Fernandes et al 2011, Uribe et al 2011. These microchannels and the decreasing extract might be considered to be mainly responsible for the shortened and reduced drying time.…”

Section: Electron Microscopic Analysismentioning

confidence: 96%

Effect of ultrasound pretreatment on wood prior to vacuum drying

Zhao

Yang

et al. 2014

Maderas, Cienc. tecnol.

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The influence of ultrasonic pretreatment prior to vacuum drying of Chinese fir specimens was examined in this work. In the pretreatments, wood samples were immerged in a distilled water bath and were treated using two wave frequencies for four different elapsed times to investigate effects of ultrasonic frequency and treatment duration. Then the wood samples were vacuum-dried at 80°C and absolute pressure of 0,05 MPa. After the pretreatment, microscopic analysis was carried out on the wood samples to check micro-cracks, the loss of extractives from the cell walls and other micro-structural changes on the wood. Results show that the ultrasonic treatment prior to vacuum drying significantly shortened the wood drying time. The drying time decreased with increase in the wave frequency and the treatment time. Furthermore, ultrasound pretreatment tended to reduce the content of extractives in the wood cell walls and cause cell-wall micro-cracking.

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“…Dsmotic dehydration has been used in seafood such as sardines and anchovies (Corzo & Bracho, 2007, Czerner & Yeannes, 2010, mackerel (Sanchez Pascua et al, 1994), squid (Uribe et al, 2011), catfish (Dladele & Ddedeji, 2008). In the osmotic dehydration of fish different agents such as salt, sugars, glycerol, and sorbitol have been used (Sanchez Pascua et al, 1994, 2001Casales & Yeannes, 2006;Musjaffar & Sankat, 2006;Corzo & Bracho, 2007;Dladele & Ddedeji, 2008;Larrazabal-Fuentes et al, 2009;Czerner & Yeannes, 2010;Uribe et al, 2011). Color is among the most important quality characteristics for determining the shelf life of a product and is one of the sensory characteristics most appreciated by consumers (Birkeland & Bjerkeng, 2005;Sohn et al, 2005;Corzo et al, 2008;García et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

2016

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The aim of this study was to determine the effect of storage temperature on the kinetics of color change of chub mackerel dehydrated in a ternary solution (water, glycerol and salt) and vacuum packaged in films. The color of processed fish can change because of lipids and protein oxidation during storage. Samples were stored at 7, 25 and 35 °C for seven months and kinetic models of 0, 1 and 2 order were applied to describe the color changes. It was observed that an increase in the storage temperature improved the changes in the CIE color values (L*, a* and b*). First-order reaction had the best statistical parameters for a* at the three temperatures tested. The temperature dependence of parameter a* indicated an Arrhenius relationship and the activation energy (E a ) was 44.33 kJ/mol. The parameter b* fitted to the proposed models only in samples stored at 35 °C. The L* value decreased during storage at 25 and 35 °C (pale to dark). Storage at refrigeration temperature (7 °C) minimized the color changes.Keywords: color; chub mackerel; osmotic dehydration; storage.Practical Applications: Based on the importance of developing new preservation technologies of this species, osmotic dehydration by immersion in osmotic solutions represents a good alternative for the industrialized production of chub mackerel. The color of processed fish can change because of lipids and protein oxidation during storage. As a consequence, this study will provide information relevant to the formulation of appropriate temperature storage. This work was intended to provide models that allow describing the effects of storage temperature on color change kinetics of mackerel loins.

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Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Cited by 51 publications

References 21 publications

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Effect of ultrasound pretreatment on wood prior to vacuum drying

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

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