Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Food Science and Technology (Campinas)

Gerardo Checmarev¹  María Rosa Casales¹  María Isabel Yeannes¹ 

[1] ,Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires,Argentina

关键词: mackerel;    osmotic dehydration;    mass transfer;    temperature effect;    modeling;   

DOI  :  10.1590/S0101-20612013000400013

来源: SciELO

【 摘 要 】

Mass transfer kinetics in osmotic dehydration is usually modeled by Fick's law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (a w = 0.64) at different temperatures: 50, 70, and 90 ºC. Peleg rate constant (K1) (h(g/gdm)-1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R²>0.86). The Ea (kJ / mol) values obtained were 16.14; 14.21, and 10.12 for water, salt, and glycerol, respectively. The statistical parameters that qualify the goodness of fit (R²>0.91 and RMSE<0.086) indicate promising applicability of Peleg model.

【 授权许可】

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