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

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.