A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake
Beef slices were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (0.74) in the range of temperatures 30 to 85°C. Equilibrium studies of sodium chloride‐glycerol concentration in beef and the external solution were conducted. Results showed that the equi...
Guardado en:
Autor principal: | |
---|---|
Publicado: |
1981
|
Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v16_n6_p609_FAVETTO http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p609_FAVETTO |
Aporte de: |
id |
paper:paper_09505423_v16_n6_p609_FAVETTO |
---|---|
record_format |
dspace |
spelling |
paper:paper_09505423_v16_n6_p609_FAVETTO2023-06-08T15:54:34Z A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake Favetto, Guillermo Julio Beef slices were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (0.74) in the range of temperatures 30 to 85°C. Equilibrium studies of sodium chloride‐glycerol concentration in beef and the external solution were conducted. Results showed that the equilibrium condition between beef and external solution is given by the equality of sodium chloride and glycerol concentration in the water of the solution and in the muscle tissue water. The variation of water content, sodium chloride and glycerol content in beef has been determined as a function of immersion time. Solute uptake data by beef slabs were handled according to standard techniques used for obtaining diffusion coefficients assuming unsteady state Fickian diffusion. Copyright © 1981, Wiley Blackwell. All rights reserved Fil:FAVETTO, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1981 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v16_n6_p609_FAVETTO http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p609_FAVETTO |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
description |
Beef slices were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (0.74) in the range of temperatures 30 to 85°C. Equilibrium studies of sodium chloride‐glycerol concentration in beef and the external solution were conducted. Results showed that the equilibrium condition between beef and external solution is given by the equality of sodium chloride and glycerol concentration in the water of the solution and in the muscle tissue water. The variation of water content, sodium chloride and glycerol content in beef has been determined as a function of immersion time. Solute uptake data by beef slabs were handled according to standard techniques used for obtaining diffusion coefficients assuming unsteady state Fickian diffusion. Copyright © 1981, Wiley Blackwell. All rights reserved |
author |
Favetto, Guillermo Julio |
spellingShingle |
Favetto, Guillermo Julio A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake |
author_facet |
Favetto, Guillermo Julio |
author_sort |
Favetto, Guillermo Julio |
title |
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake |
title_short |
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake |
title_full |
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake |
title_fullStr |
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake |
title_full_unstemmed |
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake |
title_sort |
study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. i. equilibrium considerations and diffusional analysis of solute uptake |
publishDate |
1981 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v16_n6_p609_FAVETTO http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p609_FAVETTO |
work_keys_str_mv |
AT favettoguillermojulio astudyofwateractivityloweringinmeatduringimmersioncookinginsodiumchlorideglycerolsolutionsiequilibriumconsiderationsanddiffusionalanalysisofsoluteuptake AT favettoguillermojulio studyofwateractivityloweringinmeatduringimmersioncookinginsodiumchlorideglycerolsolutionsiequilibriumconsiderationsanddiffusionalanalysisofsoluteuptake |
_version_ |
1768542746684948480 |