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dc.contributor.author
Reinheimer, Maria Agustina  
dc.contributor.author
Medina, J. R.  
dc.contributor.author
Scenna, Nicolas Jose  
dc.contributor.author
Mussati, Sergio Fabian  
dc.contributor.author
Freyre, M.  
dc.contributor.author
Perez, Gustavo Alberto  
dc.date.available
2016-08-03T21:27:50Z  
dc.date.issued
2013-10  
dc.identifier.citation
Reinheimer, Maria Agustina; Medina, J. R.; Scenna, Nicolas Jose; Mussati, Sergio Fabian; Freyre, M.; et al.; Mathematical modeling and simulation of soluble protein extraction during leaching process in surimi elaboration; Elsevier; Journal of Food Engineering; 120; 10-2013; 167-174  
dc.identifier.issn
0260-8774  
dc.identifier.uri
http://hdl.handle.net/11336/6918  
dc.description.abstract
This work presents a mathematical model to simulate the extraction process of soluble protein from sábalo (Prochilodus platensis) during the surimi elaboration. The mathematical model consists of both partial differential and algebraic equations. Central finite difference method and the explicit scheme were applied to discretize the partial differential equation. The resulting model was implemented into the optimization environment General Algebraic Modeling System (GAMS). Experimental data obtained from laboratory scale using sábalo as raw material, was used to verify the output results of the proposed model. A good agreement between experimental and simulated extraction yields was obtained (R2 = 0.9552). Once validated, the model was used to investigate the influence of several parameters such as, particle?s diameter, volume fraction of the solvent, residence time and agitation velocity on the extraction efficiency. The results are presented and discussed through different case studies.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Soluble Protein Extraction  
dc.subject
Surimi  
dc.subject
Mathematical Modeling  
dc.subject
Simulation  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Mathematical modeling and simulation of soluble protein extraction during leaching process in surimi elaboration  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2016-08-01T18:35:30Z  
dc.journal.volume
120  
dc.journal.pagination
167-174  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Reinheimer, Maria Agustina. Universidad Tecnologica Nacional. Regional Rosario. Centro de Aplicaciones Informaticas y Modelado En Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Medina, J. R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina  
dc.description.fil
Fil: Scenna, Nicolas Jose. Universidad Tecnologica Nacional. Regional Rosario. Centro de Aplicaciones Informaticas y Modelado En Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Mussati, Sergio Fabian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo y Diseño (i); Argentina. Universidad Tecnologica Nacional. Regional Rosario. Centro de Aplicaciones Informaticas y Modelado En Ingenieria; Argentina  
dc.description.fil
Fil: Freyre, M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina  
dc.description.fil
Fil: Perez, Gustavo Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina  
dc.journal.title
Journal of Food Engineering  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413003968  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2013.07.030  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.07.030