Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality

Modeling Mass Transfer During Salting of Catfish Sheets

“…A similar result was found for describing the moisture concentration and salt concentration variation kinetics of osmotically dehydrated sardine sheets (Corzo and Bracho, 2005), the salt uptake during brine salting of catfish (Sobukola and Olatunde, 2011), the water exudation and NaCl uptake by beef meat during salting process (Chabbouh et al, 2012), and brining kinetics of anchovy (Czerner and Yeannes, 2010). The constant k w and k s variation was subjected to analysis of variance across mixture effects.…”

“…Peleg (1988) proposed a two-parameter model to describe sorption curves that approach equilibrium asymptotically and tested its predictive accuracy during water adsorption by milk powder and whole rice grains. This empirical model has been used to model the sorption curves of different foods (Bilbao-Sáinz et al, 2005;Djomdi and Ndjouenkeu, 2007;Ganjloo et al, 2011;García-Pascual et al, 2005;García-Pascual et al, 2006;Hernando et al, 2007;Lee et al, 2006;Moreira et al, 2008;Planinic et al, 2005;Salimi Hizaji et al, 2010;Vasanth Kumar et al, 2011), the microwave drying of safou pulp (Massamba et al, 2012), the dehydration rates of fruits and vegetables (Azoubel and Murr, 2004;Cunningham et al, 2007;Khin et al, 2006;Mišljenović Nevena et al, 2011), chicken breast cuts (Schmidt et al, 2009), meat (Chabbouh et al, 2012), and the salting of fish (Corzo and Bracho, 2006;Corzo et al, 2007;Czerner and Yeannes, 2010). The Peleg and Zugarramurdi and Lupín models describe curves that approach equilibrium asymptotically; therefore, a comparison of application of both models in describing the salting process is important.…”

Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat

“…Ideally, the distribution of salt should be uniform from all sides; however factors such as sample 135 geometry, sample size, brine concentration and brine temperature plays a significant role in defining the 136 diffusion process (Chabbouh et al, 2012). Also factors affecting the LIBS spectra such as LTSD, 137 sample uniformity and matrix cannot be neglected …”

Description of the osmotic dehydration and convective drying of coconut (Cocos nucifera L.) pieces: A three-dimensional approach

“…The algorithm will be briefly reviewed here, and it is based on obtaining of the best fit, that means to minimize an objective function given by the chi-square defined as (Bevington and Robinson, 1992;Taylor, 1997) …”

“…Thus, in order to remove a part of the water contained in a product and to improve its nutritional features and flavor, commonly a pretreatment is accomplished before conventional drying of fruits and other agricultural products. Several pretreatment techniques are described in the literature (Pangavhane et al, 1999;Azzouz et al, 2002;Doymaz and Pala, 2002;Doymaz, 2006;Esmaiili et al, 2007), and one of them is the osmotic dehydration Bracho, 2006, 2008;Chabbouh et al, 2011;Jain et al, 2011;Yadav et al, 2011;Zúñiga and Pedreschi, 2011;Yadav and Singh, 2012). This technique is recognized as an economical method of partial dehydration, and consists in the removal of water by immersion of the product in a solution with one or more solutes.…”