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| Telis,Vânia Regina Nicoletti; Romanelli,Pedro Fernando; Gabas,Ana Lúcia; Telis-Romero,Javier. |
| The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated and among meat preservation techniques the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caiman crocodilus yacare; Mass transfer; Meat; Preservation; Processing; Brines. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000400012 |
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| Telis,Vânia Regina Nicoletti; Lourençon,Vânia Araújo; Gabas,Ana Lúcia; Telis-Romero,Javier. |
| The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50ºC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis vinifera; Drying kinetics; Soybean lecithin; Olive oil; Dipping treatments. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2006000300018 |
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