Mass transport phenomenon during ultrasound-assisted osmotic dehydration of skipjack tuna ( Katsuwonus pelamis )

Sustainable Food Technology 2026 Open access

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Authors: Guillermo Pana Pantuhan, Arnold R. Elepaño, Kevin F. Yaptenco, Omar F Zubia, Katherine Ann T. Castillo-Israel
DOI: 10.1039/d5fb00716j
Cited by: 1
References: 20

Abstract

Ultrasound treatment accelerated the osmotic dehydration process and evened out the distribution of salt across the tuna chunks.

Fields of Study & Subjects

Food Drying and Modeling Meat and Animal Product Quality Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2735–2744
Publication date
1 January 2026
Language
EN