Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 5 vom: 21. Juli, Seite 353-63 |
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| Weitere Verfasser: | , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Water 059QF0KO0R Sodium Chloride 451W47IQ8X Sucrose 57-50-1 |