Publicación:
APPLICATION OF A MODERATE ELECTRIC FIELD FOR THE POTENTIAL ACCELERATION OF THE SALTING PROCESS OF ATLANTIC SALMON (SALMO SALAR).

Vista sencilla de ítem
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2018
dc.date.accessioned2025-01-10T15:02:10Z
dc.date.available2025-01-10T15:02:10Z
dc.date.issued2018
dc.description.abstractTHE AIM OF THIS RESEARCH WAS TO INVESTIGATE THE ACCELERATION OF BRINE-SALTING PROCESS OF SALMON WHEN COUPLING IT WITH MODERATE ELECTRIC FIELD (MEF). SALMON SAMPLES WERE CUT INTO CYLINDER SHAPE (0.025?±?0.001?M DIAMETER AND 0.025?±?0.001?M HEIGHT), AND THEN BRINED AT TWO SALT CONCENTRATIONS (6 OR 24%) UNTIL EQUILIBRIUM IS REACHED. PROCESSING TIME, SALT CONCENTRATION THROUGHOUT TIME, MOISTURE CONTENT, COLOR, AND HARDNESS OF SALMON SAMPLES WERE DETERMINED. THE RESULTS SHOWED THAT THE EFFECTIVE DIFFUSION COEFFICIENTS (DE) OF SALT WITHIN SALMON TISSUE, WERE IN THE RANGE 3.28 × 10?10 TO 4.22 × 10?10 M2/S FOR BOTH STANDARD PROCESS AND COUPLED WITH MEF, WITHOUT SIGNIFICANT DIFFERENCES (P?>?.05). EVEN THOUGH DE HAD NO SIGNIFICANT DIFFERENCES FOR BOTH PROCESSES, PROCESSING TIME FOR MEF TREATMENTS WERE SIGNIFICANTLY SHORTER, DUE TO DIFFERENCES IN THE EQUILIBRIUM SALT CONCENTRATION. ALSO, MEF DID NOT AFFECT QUALITY PARAMETERS WHEN COMPARED WITH STANDARD PROCESS. IN ADDITION, MEF TREATMENTS SHOWED AN INCREASED SALT CONCENTRATION IN THE FINAL PRODUCT.
dc.formatapplication/pdf
dc.identifier.doi10.1111/jfpe.12846
dc.identifier.issn1745-4530
dc.identifier.issn0145-8876
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10108
dc.languagespa
dc.publisherJOURNAL OF FOOD PROCESS ENGINEERING
dc.relation.uri10.1111/jfpe.12846
dc.rightsPUBLICADA
dc.titleAPPLICATION OF A MODERATE ELECTRIC FIELD FOR THE POTENTIAL ACCELERATION OF THE SALTING PROCESS OF ATLANTIC SALMON (SALMO SALAR).
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionFACULTAD DE CIENCIAS DE LA SALUD Y DE LOS ALIMENTOS
ubb.SedeCHILLÁN
Archivos
Colecciones
Artículos científicos