Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation

Costa-Corredor, A.; Pakowski, Z.; Lenczewski, T.; Gou, P.

doi:10.1016/j.jfoodeng.2009.10.021

Cited by 25 publications

(15 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These observations are in agreement with findings of various researchers [21,22]. Simultaneous, diffusion of water and dissolved substances occurred.…”

Section: Resultssupporting

confidence: 94%

The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

Ikonić

Petrović

Tasić

et al. 2012

CI&CEQ

View full text Add to dashboard Cite

The drying behaviour of dry-fermented sausage Petrovská klobása ripened in traditional and industrial conditions has been studied. Obtained results indicated that sausages dried in industrial room (batch I) had higher weight loss and lower water activity (aw) values than counterparts from traditional/artisanal production (batch T). Difference in drying intensity between internal and external fractions of sausages was much more marked for batch I. The experimental data of water content in Petrovská klobása, dried in respective conditions, were compared with values predicted by seven different mathematical models. Comparing the coefficient of determination (r2), root mean square error (ERMS) and the reduced chi-square (χ2) values of all equations, it was concluded that the Page mathematical model satisfactorily represents drying characteristics of Petrovská klobása both in traditional (0.990; 2.22 x 10-2 and 6.01 x 10-4, respectively) and industrial conditions (0.995; 1.79 x 10-2; 3.91 x 10-4, respectively)

show abstract

“…These observations are in agreement with findings of various researchers [21,22]. Simultaneous, diffusion of water and dissolved substances occurred.…”

Section: Resultssupporting

confidence: 94%

The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

Ikonić

Petrović

Tasić

et al. 2012

CI&CEQ

View full text Add to dashboard Cite

show abstract

“…Moreover, salt diffusion in meat products has been studied with noninvasive methods such as 23 Na-MRI (Vestergaard, Risum, & AdlerNissen, 2005), 22 Na-radioisotope method (Vestergaard, LohmannAndersen, & Adler-Nissen, 2007) or even with 1 H-NMR and 23 Na-NMR methods (Bertram, Holdsworth, Whittaker, & Andersen, 2005;Hansen, van der Berg, Ringgaard, Stødkilde-Jørgensen, & Karlsson, 2008). More recently Costa-Corredor, Pakowski, Lenczewski, and Gou (2010) have evaluated the simulation of simultaneous water and salt diffusion in dry-fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Picouet

Gou

Fulladosa

et al. 2013

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…A few theoretical and experimental studies have been carried out to understand the transfer of solutes through meat and meat product matrices, as in ham, in which water and salt diffusion takes place in addition to the migration of smoke components (Costa-Corredor et al, 2010;Sebastian et al, 2005). However, little is known regarding the migration of smoke components during smoke processing.…”

Section: Introductionmentioning

confidence: 99%

Migration of smoke components into pork loin ham during processing and storage

Llave

Suzuki

Fukuoka

et al. 2015

Journal of Food Engineering

View full text Add to dashboard Cite

Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation

Cited by 25 publications

References 30 publications

The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Migration of smoke components into pork loin ham during processing and storage

Contact Info

Product

Resources

About