DYNAMIC EVALUATION OF THE DEHYDRATION RESPONSE CURVES OF FOODS CHARACTERIZED BY A POULTICE-UP PROCESS USING A FISH-PASTE SAUSAGE. I. DETERMINATION OF THE MECHANISMS FOR MOISTURE TRANSFER

REFERENCES

• Abragam , A. 1963 . The Principles of Nuclear Magnetism 347 – 349 . Oxford at the Clarend Press .
   Google Scholar
• Brakel , J. V. 1980 . “ Mass Transfer in Convection Drying ” . In Advances in Drying Edited by: Mujumdar , A. S. Vol. 1 , 217 – 267 . NY : Hemisphere Publishing .
   Google Scholar
• Bruin , S. and Luyben , K. Ch.A.M. 1980 . “ Drying of food materials: A review of recent developments ” . In Advances in Drying Edited by: Mujumdar , A. S. Vol. 1 , 155 – 215 . NY : Hemisphere Publishing .
   Google Scholar
• Brunauer , S. , Emmett , P. H. and Edward , T. 1938 . Adsorption of gases in multimolecular layers . J. Am. Chem. Sci. , 60 : 309 – 319 .
   Web of Science ®Google Scholar
• Caurie , M. 1971 . A single layer moisture adsorption theory as a basic for the stability and availability of moisture in dehydrated foods . J. Food Technol. , 6 : 193 – 201 .
   Google Scholar
• Del Valle , F. R. and Nickerson , J. T.R. 1968 . Salt and drying fish. (3.Diffusion of water) . J. Food Sci. , 33 : 499 – 503 .
   Web of Science ®Google Scholar
• Farrar , T. C. and Becker , E. D. 1971 . Pulse and fourier transferm NMR – Introduction of theory and methods New York and London : Academic Press .
   Google Scholar
• Harmathy , T. Z. 1969 . Simultaneous moisture and heat transfer in porous systems with particular reference to drying . Ind. Eng. Chem. Fundam. , 8 ( 1 ) : 92 – 103 .
   Web of Science ®Google Scholar
• Henderson , S. M. 1952 . A basic concept of equilibrium moisture . Agr. Eng. , 33 : 29
   Google Scholar
• Ishikawa , M. , Motosugi , M. and Dohi , S. 1975 . Studies on improvement of the broil-drying process for dried skipjack . Nippon Shokuhin Kogyo Gakkaishi , 22 ( 6 ) : 253 – 258 .
   Google Scholar
• Jason , A. C. 1958 . “ A study of evaporation and diffusion processes in the drying of fish muscle ” . In Fundamental Aspects of Dehydration of Food Stuffs 103 – 134 . McMillan, , London : ed. Society of Chemical Industry .
   Google Scholar
• Konishi , Y. and Kobayashi , M. 1998 . Quantitative evaluation of poultice up process in forced ventilation drying of foods using a fish paste sausage as a model . Nippon Shokuhin Kagaku Kaishi , 45 ( 5 ) : 296 – 301 .
   Google Scholar
• Konishi , Y. and Kobayashi , M. 1999a . Dynamic characterization of moisture diffusion behavior in a fish paste sausage during poultice up process operated in the course offorced ventilation drying . Nippon Shokuhin Kagaku Kaishi , 46 ( 4 ) : 205 – 211 .
   Google Scholar
• Konishi , Y. , Horiuchi , J. and Kobayashi , M. 1999b . Optimal design of a poultice up process operation in food drying process developed for keeping good quality of foods . Proceedings of EURO FOOD CHEM X . 1999b . Vol. 3 , pp. 744 – 751 .
   Google Scholar
• Lechert , H. T. 1981 . “ Water binding on starch (NMR studies on native and gelatinized starch) ” . In Water Activity: Influences on Food Quality Edited by: Rockland , L. B. and Stewart , G. F. 223 – 245 . New York : Academic Press .
   Google Scholar
• Madamba , P. S. , Driscoll , R. H. and Buckle , K. A. 1996 . The thin-layer drying characteristics of garlic slices . J. Food Engng. , 29 : 75 – 97 .
   Web of Science ®Google Scholar
• Miwa , K. 1983 . The comprehensive survey of the processed marine products 3 – 7 . Tokyo : Korin Publishing Corp. .
   Google Scholar
• Muroya , Y. 1978 . The machine for processing of the marine products 179 – 196 . Tokyo : Kouseishakouseikaku Publishing Corp. .
   Google Scholar
• Noomhorm , A. and Verma , L. R. 1986 . Generalized single layer rice drying models . Trans. ASAE , 29 ( 2 ) : 587 – 591 .
   Google Scholar
• Pathak , P. K. , Agrawal , Y. C. and Singh , B. P.N. 1991 . Thin-layer drying model for rapeseed . Trans. ASAE , 34 ( 6 ) : 2505 – 2508 .
   Google Scholar
• Rockland , L. B. and Nishi , L. B. 1980 . Influence of water activity on food product quality and stability . Food Technol. , 34 ( 4 ) : 42 – 59 .
   Web of Science ®Google Scholar
• Yoshikawa , K. and Ohsaka , A. 1980 . 1H and 13CNMR spectroscopic study of rat organs . Physio. Chem. and Phys. , 12 : 515 – 520 .
   PubMedGoogle Scholar
• Waananen , K. M. and Okos , M. R. 1996 . Effect of porosity on moisture diffusion during drying of pasta . J. Food Engng. , 28 : 121 – 137 .
   Web of Science ®Google Scholar