Jump to Main Content
- Santchurn, S.J., et al. Show all 3 Authors
- Journal of food engineering 2007 v.78 no.4 pp. 1188-1201
- beef; fillets; curing (food products); salting; sodium chloride; aqueous solutions; corn syrup; water; drying; mass transfer; viscosity; molecular weight; polyethylene glycol; solutes; diffusion; kinetics
- ... Dehydration of meat by soaking in a concentrated solution of water, salt and corn syrup (DE21) generally results in a high water loss and moderate salt and sugar gains. This study was undertaken to better understand the role of corn syrup in the transfer of water and solutes, and particularly its limiting effect on salt impregnation. Corn syrup is composed of saccharides of molecular mass varying ...