Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets
Ioanna Semenoglou, George Dimopoulos, Theofania Tsironi, Petros Taoukis
Topics & Concepts
Dew pointOsmotic dehydrationMass transferChemistryDehydrationSeawaterAnalytical Chemistry (journal)Thermal diffusivityAnimal scienceChromatographyThermodynamicsBiochemistryPhysicsEcologyBiologyMicrobial Inactivation MethodsMeat and Animal Product QualityFreezing and Crystallization Processes