论文信息 - Osmotic dehydration of tilapia fillets in limited volume of ternary solutions - 字舞流文

Osmotic dehydration of tilapia fillets in limited volume of ternary solutions

M. MEDINA-VIVANCO

[1] L. R. Correia,et al. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis , 2000 .

[2] A. Collignan,et al. Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection , 1998 .

[3] N. Zaritzky,et al. SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES , 1996 .

[4] A. Lenart. Osmo-convective drying of fruits and vegetables: technology and application , 1996 .

[5] A. Collignan,et al. Dewatering and Salting of Cod by Immersion in Concentrated Sugar/Salt Solutions , 1994 .

[6] S. Sastry,et al. Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: Determination of parameters and mathematical model verification , 1993 .

[7] D. Torreggiani. Osmotic dehydration in fruit and vegetable processing , 1993 .

[8] J. Bailey,et al. Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue , 1984 .

[9] S. Ranganna,et al. Manual of analysis of fruit and vegetable products , 1977 .

[10] J. Nickerson,et al. Studies on Salting and Drying Fish. II. Dynamic Aspects of the Salting of Fish , 1967 .

[11] John Crank,et al. The Mathematics Of Diffusion , 1956 .