MATHEMATICAL MODELLING OF THE EFFECT OF PROCESSING PARAMETERS ON WATER ACTIVITY AND SHELF LIFE OF OSMOTICALLY DEHYDRATED FISH FILLETS
The objectives of the study were to evaluate the effects of osmotic solution concentration on the mass transfer kinetics during osmotic dehydration and to develop a predictive model for the effect of temperature and aw on the shelf life of osmotically dehydrated gilthead seabream fillets.A first degree polynomial model was chosen for the description of aw as a function of maltodextrin concentration in the osmotic solution and time.A mathematical model was developed,based on a modified Arrhenius-type equation,for predicting the combined effect of temperature and aw on the growth rate of Pseudomonas spp.of fish.
predictive modeling osmotic dehydration fish water activity Arrhenius
T.N.Tsironi P.S.Taoukis
Laboratory of Food Chemistry and Technology,School of Chemical Engineering,National Technical University of Athens,Iroon Polytechniou 5,15780,Athens,Greece
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-6
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）