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Dewatering through immersion in sugar/salt concentrated solutions ("Osmotic dehydration") an interesting alternative for seafood stabilisation

Raoult-Wack Anne-Lucie, Collignan Antoine. 1993. Dewatering through immersion in sugar/salt concentrated solutions ("Osmotic dehydration") an interesting alternative for seafood stabilisation. In : Development in food engineering. s.l. : ICEF, pp. 394-396. International Congress on Engineering and Food. 6, Chiba, Japon, 23 May 1993/27 May 1993.

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Abstract : Partial dewatering of fish (cod and trout) and seaweed was achieved through soaking them in mixed concentrated solutions (sucrose/salt or corn syrup/salt). Influences of concentration and composition of the solution on water loss, sugar gain and salt gain kinetics were studied. An experimental design (Doehlert network) was used. This methodology allows to estimate sugar/salt interactions. Results show how the presence of sugar can enhance water loss and hinder salt entrance, which can be particularly interesting as an alternative to traditional processing (time duration reduction, salt entrance control). (Résumé d'auteur)

Mots-clés Agrovoc : Séchage osmotique, Immersion, Solution, poisson (aliment), Algae, Cabillaud, Truite, Transfert de masse

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Auteurs et affiliations

  • Raoult-Wack Anne-Lucie
  • Collignan Antoine

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/391045/)

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