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Abstract:

Beef slabs were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (aW) in the range of temperatures 30 to 85°C. The present work studies the kinetics of aW lowering in beef as a function of various processing variables (solution temperature, sample thickness) as well as the effect of various pretreatments applied to the beef. Copyright © 1981, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
Autor:FAVETTO, G.; CHIRIFE, J.; BARTHOLOMAI, G.B.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Año:1981
Volumen:16
Número:6
Página de inicio:621
Página de fin:628
DOI: http://dx.doi.org/10.1111/j.1365-2621.1981.tb01859.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v16_n6_p621_FAVETTO

Referencias:

  • Chirife, J., (1978) J. Fd Technol., 13, p. 417
  • Chirife, J., Ferro Fontán, C., PREDICTION OF WATER ACTIVITY OF AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS: EXPERIMENTAL INVESTIGATION OF THE awLOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED COMPOUNDS (1980) Journal of Food Science, 45, p. 802
  • Chirife, J., Ferro Fontán, C., Benmergui, E.A., (1980) J. Fd Technol., 15, p. 59
  • Chirife, J., Ferro Fontán, C., Vigo, S., (1981), J. Agric. Fd Chem. (in press); Favetto, G., Chirife, J., Bartholomai, G., (1981) J. Fd Technol., 16, p. 609
  • Ferro Fontán, C., Chirife, J., (1981) J. Fd Technol., 16, p. 21
  • Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontán, C., (1981), J. Fd Sci. (in press); Nijpels, H.H., Evers, P.H., Novak, G., Ramet, J.P., APPLICATION OF CRYOSCOPY FOR THE MEASUREMENT OF ENZYMATIC HYDROLYSIS OF LACTOSE (1980) Journal of Food Science, 45, p. 1684
  • Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd edn, revised, Butterworths, London
  • Ross, (1975) Food Technol. Champaign., 29, p. 26
  • Zarb, J.M., Hourigan, J.A., (1979), p. 184. , Aust. J. Dairy Technol. December, p

Citas:

---------- APA ----------
FAVETTO, G., CHIRIFE, J. & BARTHOLOMAI, G.B. (1981) . A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables. International Journal of Food Science & Technology, 16(6), 621-628.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01859.x
---------- CHICAGO ----------
FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G.B. "A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables" . International Journal of Food Science & Technology 16, no. 6 (1981) : 621-628.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01859.x
---------- MLA ----------
FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G.B. "A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables" . International Journal of Food Science & Technology, vol. 16, no. 6, 1981, pp. 621-628.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01859.x
---------- VANCOUVER ----------
FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G.B. A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables. Int. J. Food Sci. Technol. 1981;16(6):621-628.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01859.x