Blar i Institutt for bioteknologi og matvitenskap på tidsskrift "Journal of Food Engineering"
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Determination of apparent diffusion coefficient in balls made from haddock mince during brining
(Journal article, 2016)Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how salt affects the muscle microstructure is needed both to model diffusion and to obtain the desired salt concentration in the ... -
Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere
(Peer reviewed; Journal article, 2020)Salt and CO2 in the form of modified atmosphere (MA) packaging are often used forms of preservation of seafood, as they both are known for their ability to reduce spoilage and health risks. However, little is known regarding ... -
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
(Journal article; Peer reviewed, 2020)Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation ... -
Mathematical modelling of mixing of salt in minced meat by bowl-cutter
(Journal article; Peer reviewed, 2012)Salting is one of the basic procedures in food processing. The NaCl concentration influences water holding properties, viscosity, texture, emulsification, etc. It is important to study and model mixing processes by ... -
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice
(Peer reviewed; Journal article, 2022)The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the ... -
The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product
(Journal article; Peer reviewed, 2018)The demand for tasty, convenient, fresh seafood products is continually increasing. This stresses the need for processing methods that can prolong the otherwise short shelf life of seafood. A well-studied method is the use ...