Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 24, Issue 2, Pages 120-130Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2012.762703
Keywords
catfish sheet; pile salting; modeling; kinetics
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Application of the Peleg and Zugarramurdi and Lupin models in the pile salting of catfish sheets was studied to determine the kinetics of the process. Groups of sheets were salted using different mixtures of NaCl, KCl, CaCl2, and MgCl2. Initial and final mass, moisture, and salt contents were measured for 6 days. Linear and nonlinear regressions were used to fit a database to Peleg and Zugarramurdi and Lupin models, respectively. The models as fitted explained 99.3-99.8% of the moisture content variation kinetics, and 99.2-99.8% of the salt content variation kinetics.
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