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Comparative study between the application of ultrasound and mechanical agitation in salting beef

Grant number: 12/13487-2
Support type:Scholarships in Brazil - Master
Effective date (Start): September 01, 2012
Effective date (End): February 28, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Javier Telis Romero
Grantee:Gisandro Reis de Carvalho
Home Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil


The salting is a process used in meat products which allows reducing the amount of water, thus facilitating the storage and preservation allowing for longer times is made. The combination of salting with other technologies results in greater efficiency. Actually, due to its wide field of action, ultrasound technology has been used in the food industry, where one of his great advantages is the improvement in kinetic processes. Thus, this project aims to study the influence of application of ultrasound and mechanical agitation in the physical and structural properties of beef subjected to salting. To fulfill the stated objective will be an experimental design involving variables such as ultrasonic power and intensity, speed of rotation of the agitator, temperature, and concentration of brine and salting time. Once each experimental trial, random samples will be analyzed for structural, thermodynamic, physical and mechanical properties. It will also assessment of mass transfer during salting, mathematically determining the diffusion coefficient of water and salt in meat as a function of temperature, parameters ultrasonic agitation and moisture. Based on these results, it is intended to investigate whether the application of ultrasonic agitation or high intensity can increase the yield of industrial processes and also may improve the sensory properties and mechanical properties of the final product.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CARVALHO, G. R.; CHENLO, F.; MOREIRA, R.; TELIS-ROMERO, J.. PHYSICOTHERMAL PROPERTIES OF AQUEOUS SODIUM CHLORIDE SOLUTIONS. Journal of Food Process Engineering, v. 38, n. 3, p. 234-242, . (12/13487-2)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
CARVALHO, Gisandro Reis de. Influência da aplicação de ultrassom em desidratação osmótica de carne bovina. 2014. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.

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