Application of Weibull distribution model to describe the vacuum pulse osmotic dehydration of sardine sheets

被引：39

作者：

Corzo, Otoniel ^{[1
]}

Bracho, Nelson ^{[2
]}

机构：

[1] Univ Oriente, Dept Food Technol, Guatamare, Venezuela

[2] Univ Oriente, Dept Stat, Guatamare, Venezuela

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 06期

关键词：

Weibull model; vacuum pulse osmotic dehydration; sardine sheets;

D O I：

10.1016/j.lwt.2007.06.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Application of Weibull frequency distribution model was investigated for predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration using brine at different concentrations (0.15-0.27 g NaCl/g), temperatures (30-38 degrees C), and applying a vacuum pulse at 11.0 kPa for 10 min. The high regression coefficients (R-2 > 0.99) and low mean relative error (< 10%) indicated the acceptability of Weibull model for predicting both moisture and salt contents. The scale parameters for moisture and salt contents as a function of temperature all followed an Arrhenius relationship. Models for scale and shape parameters for moisture and salt contents as a function of brine concentration and temperature were found. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1108 / 1115

页数：8

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