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
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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