2026-04-14T02:42:27Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/3732025-10-22T11:13:26Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Gómez, J.
author
Sanjuán, N.
author
Arnau, J.
author
Bon, J.
author
Clemente, G.
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:13:26Z
2025-10-22T11:13:26Z
2019-01-21
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
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Modeling of sodium nitrite and water transport in pork meat
info:eu-repo/semantics/article