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...

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Autores principales: FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p609_FAVETTO
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_09505423_v16_n6_p609_FAVETTO2023-10-03T15:50:11Z 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, G. CHIRIFE, J. BARTHOLOMAI, G.B. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
format JOUR
author FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.B.
spellingShingle FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.B.
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, G.
CHIRIFE, J.
BARTHOLOMAI, G.B.
author_sort FAVETTO, G.
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
url http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p609_FAVETTO
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