Some Equilibrium Moisture Values of Fresh and Salt Cod

Cooper, D. LeB.; Noel, T. C.

doi:10.1139/f66-069

Cited by 3 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Second, the very scanty data available from the literature (Dingle 1952, Cooper andNoel 1966) could be supplemented by a series of experiments to arrive at a complete set of desorption isotherms for cod muscle containing varying amounts of sodium chloride. These curves would then be used to compute We corresponding to the conditions of the sample and the experiment.…”

Section: The Prediction Of Equilibrium Weightmentioning

confidence: 99%

Analysis of bimodal diffusion of water in fish muscle

Jason

Peters

1973

J. Phys. D: Appl. Phys.

View full text Add to dashboard Cite

Equations associated with a proposed analytical model involving bimodal diffusion of water in fish muscle are derived. In its simplest form the model is represented by the sum of two exponential terms containing diffusion coefficients in the exponents. A method is described which enables the parameters implicit in these equations to be obtained from experimental data. The technique is applied to the diffusion of water in drying muscle containing varying concentrations of sodium chloride. The treatment includes cases in which surface conditions may initially inhibit the exponential behaviour.

show abstract

Section: The Prediction Of Equilibrium Weightmentioning

confidence: 99%

Analysis of bimodal diffusion of water in fish muscle

Jason

Peters

1973

J. Phys. D: Appl. Phys.

View full text Add to dashboard Cite

show abstract

“…Several moisture sorption isotherms have been published for raw cod muscle following either the adsorption path: Cutting, Reay & Shewan (1956) (lOOC), Cooper & Noel (1966) (20"C), Doe et al (1982) (ZSOC), or the desorptive path: Jason (1958) (30°C), Taylor (1961) (18/21"C). Wolf, Spiess and Jung (1973) determined the moisture adsorption and desorption isotherms of raw and cooked trout muscle at 5,45 and 60°C.…”

Section: Introductionmentioning

confidence: 99%

Sorption properties of raw hake muscle

Moschiar

Fardín

1986

Int J of Food Sci Tech

View full text Add to dashboard Cite

Adsorption and desorption isotherms of raw hake (Merlucius hubbsi) muscle were determined at 5 , 20 and 30°C. From the temperature dependence of the isotherms, isosteric heats of sorption were evaluated by means of the Clausius-Clapeyron equation. Monolayer moisture contents are calculated by means of the B.E.T. analysis. The magnitude of the hysteresis between desorption and adsorption isotherms was quantified. Results are compared with those reported in the literature for other fish species.

show abstract

Sorption Isotherms and Drying Rates for Mullet Fillet and Roe

Chau

Heinis

Pérez

1982

Journal of Food Science

View full text Add to dashboard Cite

Desorption isotherms at 25°C and 43°C and adsorption isotherms at 25°C were determined for salted and unsalted female roe of mullet (Mugil cephalus). Isotherms for ground white muscle of mullet were also determined for desorption at 25"C, 43'C, and 54.5'C, and for adsorption at 25'C. Adsorption-desorption hysteresis was evident for the sigmoid shaped isotherms. At 45°C and 15% RH, and also at 45'C and 25% RH, mullet fillets dry almost four times faster than mullet roe. An air temperature lower than 45°C should be used to obtain an acceptable color for the roe.

show abstract

Some Equilibrium Moisture Values of Fresh and Salt Cod

Abstract: not available

Cited by 3 publications

References 0 publications

Analysis of bimodal diffusion of water in fish muscle

Analysis of bimodal diffusion of water in fish muscle

Sorption properties of raw hake muscle

Sorption Isotherms and Drying Rates for Mullet Fillet and Roe

Contact Info

Product

Resources

About