Isohalic sorption isotherm of sardine (Sardinella aurita):: experimental determination and modeling

被引：17

作者：

Bellagha, S

Sahli, A

Glenza, A

Kechaou, N

机构：

[1] Inst Natl Agron Tunisie, Tunis 1082, Tunisia

[2] Ecole Natl Ingenieurs Sfax, Sfax 3038, Tunisia

来源：

JOURNAL OF FOOD ENGINEERING | 2005年 / 68卷 / 01期

关键词：

sardine; isotherm; isohalic; modeling;

D O I：

10.1016/j.jfoodeng.2004.05.041

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Moisture desorption isotherms of sardine were determined at 40 degreesC and within the range of 0.11-0.89 water activity using a gravimetric method with saturated salt solutions. Three models were tried to describe these isotherms: GAB, Oswin and Ram. A good fitting was obtained. Salting of sardine was run at three concentrations: 15%. 21% and 26.5% of NaCl and at 20degreesC. Experimental isohalic isotherms were determined for each NaCl concentration and at 40degreesC. Physical properties of sodium chloride solutions together with the sorption characteristics of fish muscle were used in order to predict sorption behavior of salted sardine. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：105 / 111

页数：7