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Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features
المؤلفون المشاركون
Lemus-Mondaca, Roberto
Perez-Wom, Mario
Tabilo-Munizaga, Gipsy
Pizarro-Oteíza, Sebastian
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-04-24
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40–80°C) on the product quality.
In addition, the mass transfer kinetics of salt and water was also studied.
The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min).
The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10−9 m2/s for three selected temperatures (40, 60, and 80°C).
In addition, experimental data were fitted by Weibull distribution model.
The modified Weibull model provided good fitting of experimental data according to applied statistical tests.
Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80°C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively.
In particular, working at 60°C resulted in dried samples with the highest quality parameters.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Lemus-Mondaca, Roberto& Pizarro-Oteíza, Sebastian& Perez-Wom, Mario& Tabilo-Munizaga, Gipsy. 2018. Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185364
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Lemus-Mondaca, Roberto…[et al.]. Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features. Journal of Food Quality No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1185364
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Lemus-Mondaca, Roberto& Pizarro-Oteíza, Sebastian& Perez-Wom, Mario& Tabilo-Munizaga, Gipsy. Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185364
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185364
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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