Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.meatsci.2023.109128 http://hdl.handle.net/11449/248297 |
Resumo: | Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets. |
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Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperaturesBrineEquilibrium conditionsMathematical modelingNaClSalt contentWater contentCaiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.São Paulo State University - UNESP Institute of Biosciences Humanities and Exacts Sciences - IBILCE Campus São José do Rio Preto Department of Food Technology and Engineering, Cristovão Colombo St. 2265, São José do Rio PretoFederal Institute of Education Science Technology of Mato Grosso IFMT, Highway MT 235, KM 12, Rural Zone, MTSão Paulo State University - UNESP Institute of Biosciences Humanities and Exacts Sciences - IBILCE Campus São José do Rio Preto Department of Food Technology and Engineering, Cristovão Colombo St. 2265, São José do Rio PretoUniversidade Estadual Paulista (UNESP)IFMTSanches, Marcio Augusto Ribeiro [UNESP]de Paiva, Gilmar Borges [UNESP]Darros-Barbosa, Roger [UNESP]Silva-Barretto, Andrea Carla da [UNESP]Telis-Romero, Javier [UNESP]2023-07-29T13:39:57Z2023-07-29T13:39:57Z2023-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.meatsci.2023.109128Meat Science, v. 199.0309-1740http://hdl.handle.net/11449/24829710.1016/j.meatsci.2023.1091282-s2.0-85147245619Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2023-07-29T13:39:57Zoai:repositorio.unesp.br:11449/248297Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-07-29T13:39:57Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
title |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
spellingShingle |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures Sanches, Marcio Augusto Ribeiro [UNESP] Brine Equilibrium conditions Mathematical modeling NaCl Salt content Water content |
title_short |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
title_full |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
title_fullStr |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
title_full_unstemmed |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
title_sort |
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures |
author |
Sanches, Marcio Augusto Ribeiro [UNESP] |
author_facet |
Sanches, Marcio Augusto Ribeiro [UNESP] de Paiva, Gilmar Borges [UNESP] Darros-Barbosa, Roger [UNESP] Silva-Barretto, Andrea Carla da [UNESP] Telis-Romero, Javier [UNESP] |
author_role |
author |
author2 |
de Paiva, Gilmar Borges [UNESP] Darros-Barbosa, Roger [UNESP] Silva-Barretto, Andrea Carla da [UNESP] Telis-Romero, Javier [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) IFMT |
dc.contributor.author.fl_str_mv |
Sanches, Marcio Augusto Ribeiro [UNESP] de Paiva, Gilmar Borges [UNESP] Darros-Barbosa, Roger [UNESP] Silva-Barretto, Andrea Carla da [UNESP] Telis-Romero, Javier [UNESP] |
dc.subject.por.fl_str_mv |
Brine Equilibrium conditions Mathematical modeling NaCl Salt content Water content |
topic |
Brine Equilibrium conditions Mathematical modeling NaCl Salt content Water content |
description |
Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T13:39:57Z 2023-07-29T13:39:57Z 2023-05-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.meatsci.2023.109128 Meat Science, v. 199. 0309-1740 http://hdl.handle.net/11449/248297 10.1016/j.meatsci.2023.109128 2-s2.0-85147245619 |
url |
http://dx.doi.org/10.1016/j.meatsci.2023.109128 http://hdl.handle.net/11449/248297 |
identifier_str_mv |
Meat Science, v. 199. 0309-1740 10.1016/j.meatsci.2023.109128 2-s2.0-85147245619 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Meat Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965223696728064 |