Salting operational diagrams for chicken breast cuts: Hydration-dehydration

@inproceedings{Schmidt2008SaltingOD,
  title={Salting operational diagrams for chicken breast cuts: Hydration-dehydration},
  author={Fabricio Carlos Schmidt and Bruno Augusto Mattar Carciofi and Jo{\~a}o Borges Laurindo},
  year={2008}
}
Abstract Water and salt transport during osmotic treatment of chicken breast cuts, immersed in salt solutions with different sodium chloride concentrations, were investigated. Salt and water transport was studied empirically by determining water gain (WG), salt gain (SG) and total weight increment (WI) of samples immersed in saline solutions with different concentrations, at 5 °C. It was possible to verify the effect of NaCl solution concentration ( C s ) on the direction of the resulting water… CONTINUE READING

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