Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets

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• 作者：Theofania N. Tsironi ; Petros S. Taoukis
• 关键词：Predictive modelling ; Osmotic dehydration ; Fish ; Water activity ; Arrhenius
• 刊名：Journal of Food Engineering
• 出版年：February, 2014
• 年：2014
• 卷：123
• 期：Complete
• 页码：188-192
• 全文大小：715 K

文摘

The objectives of the study were to evaluate the effects of osmotic solution concentration on the mass transfer kinetics during osmotic dehydration and to develop a predictive model for the effect of storage temperature and a_w on the shelf life of osmotically dehydrated gilthead seabream fillets. A first degree polynomial model was chosen for the description of a_w as a function of maltodextrin concentration in the osmotic solution and processing time. A mathematical model was developed, based on a modified Arrhenius-type equation, for predicting the combined effect of temperature and a_w on the growth rate of Pseudomonas spp. in fish during refrigerated storage.