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00925njm 22002777a 4500 dc Gómez, J. author Sanjuán, N. author Arnau, J. author Bon, J. author Clemente, G. author 2019-01-21 Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite: three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the diffusional). By means of the Azuara and the Peleg models, the equilibrium moisture content and the equilibrium nitrite content were properly identified. Zugarramurdi and Lupin's model did not provide information about process parameters. The effective diffusivities of water (Dwe) and nitrite (DNe) were calculated. The activation energy (ENa and Ewa) was evaluated from the parameters of both the Peleg and the diffusional models. The results were similar; the Peleg model having the advantage of simplicity of calculation. The effect of meat anisotropy was confirmed from the diffusional model; the perpendicular transport of nitrite is easier than the parallel. This study highlighted the importance of choosing the most appropriate model depending on the objective to be achieved. Gómez, J., N. Sanjuán, J. Arnau, J. Bon, and G. Clemente. 2019. "Modeling Of Sodium Nitrite And Water Transport In Pork Meat". Journal Of Food Engineering 249: 48-54. Elsevier BV. doi:10.1016/j.jfoodeng.2019.01.008. 0260-8774 http://hdl.handle.net/20.500.12327/373 https://doi.org/10.1016/j.jfoodeng.2019.01.008 Modeling of sodium nitrite and water transport in pork meat