LWT - Food Science and Technology 46 (2012) 448e452

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LWT - Food Science and Technology

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Comparison of Peleg and Azuara et al. models in the modeling mass transfer
during pile salting of goat sheets
Otoniel Corzo a, *, Nelson Bracho b, Jaime Rodríguez c
a
Department of Food Technology, Universidad de Oriente, Núcleo de Nueva Esparta, Boca del Rio, Estado Nueva Esparta, Venezuela
b
Department of Statistics, Universidad de Oriente, Núcleo de Nueva Esparta, Guatamare, Estado Nueva Esparta, Venezuela
c
Chemical Engineering, Universidad Nacional Experimental Francisco de Miranda, Punto Fijo, Venezuela

a r t i c l e i n f o a b s t r a c t

Article history: Application of the Peleg and Azuara et al. models for describing mass transfer during pile salting of goat
Received 17 June 2011 sheets using different mixtures of NaCl, KCl, CaCl2 and MgCl2 was investigated The high coefficient of
Received in revised form determination (R2 > 0.97 and R2 > 0.95 for Peleg and Azuara et al. models, respectively) and the modulus
28 October 2011
of mean relative errors (MRE < 10% for both models) indicated the acceptability of both Peleg and Azuara
Accepted 4 December 2011
et al. models for predicting both moisture loss and salt uptake. The equilibrium moisture and salt
contents were estimated using Peleg rate constants and Azuara et al. model parameters. Equilibrium
Keywords:
moisture (xw) and salt contents (xs) varied from 0.522 to 0.860 g water/g db and from 0.311 to 0.352 g
Moisture content
Equilibrium salt content
NaCl/g db respectively. Multiple comparison of means showed that xw and xs predicted by the Peleg
Comparison models model were lower than those estimated by the Azuara et al. model. The values differed by 1.86e13.6% for
Goat meat xw and by 1.13e10.57% for xs.
Ó 2011 Elsevier Ltd. All rights reserved.

1. Introduction
The knowledge of the kinetics of water and salt transfers during
the salting is of great technological importance because it allows
estimating the salting time of meat cuts to obtain products with
determined salt and moisture contents. Mathematical modeling
may provide a useful insight into the mechanisms of moisture loss
and several mathematical models have been proposed based on
Fick’s second law. Even if the diffusion equation does not represent
the different mechanisms of mass transfer inside a food subjected
to a given process, it has been very useful to model empirically
these processes. A model, with an exponential approach to the
equilibrium value of these parameters was proposed by
Zugarramurdi and Lupin (1980) to explain observed behavior on
fish salting. Azuara, Beristain, and Garcia (1992) proposed a model
avoiding the limitations of Fick’s diffusion model to estimate
moisture loss and solute uptake during osmotic dehydration.
Parjoko, Rahman, Buckle, and Perera (1996) proposed equations to
estimate the equilibrium and solute contents as a function of the
equilibrium water loss and solute uptake estimated by Azuara et al.
equation (Corzo & Bracho, 2006a; Kaymak-Ertekin & Sultanoglu,
2000; Mujaffar & Sankat, 2005; Schmidt, Carciofi, & Laurindo,
* Corresponding author. Tel./fax: þ58 295 4006571.
E-mail address: otocorzo@cantv.net (O. Corzo).
2008; Schmidt, Carciofi, & Laurindo, 2009; Singh, Kumar, &
Gupta, 2007). Peleg (1988) proposed a two parameters model to
describe sorption curves that approach equilibrium asymptotically
and tested its prediction accuracy during water adsorption by milk
powder and whole rice grains. This empirical model has been used
to model the sorption curves of different foods (Bilbao-Sáinz,
Andrés, & Fito, 2005; García-Pascual, Sanjuán, Bon, Carreres, &
Mulet, 2005; García-Pascual, Sanjuán, Melis, & Mulet, 2006;
Hernando, Sanjuán, Pérez-Munuera, & Mulet, 2007; Lee, Farid, &
Nguang, 2006; Maskan, 2001; Planinic, Velic, Bilic, & Bucic, 2005;
Sanjuán, Cárcel, Clemente, & Mulet, 2001; Turhan, Sayar, &
Gunasekaran, 2002), the dehydration rates of fruits, vegetables
(Azoubel & Murr, 2004; Cunningham, McMinn, Magee, &
Richardson, 2007; Khin, Zhou, & Perera, 2006; Park, Bin, Brod, &
Park, 2002), chicken breast cuts (Schmidt et al., 2009) and fish
(Corzo & Bracho, 2006b; Corzo, Bracho, Rodríguez, & González,
2007) treated with osmotic solutions. Azuara et al. model is the
result of a mass balance on moisture loss and Peleg model describe
sorption curves that approach equilibrium asymptotically; there-
fore, a comparison of applicability of both models is necessary for
practical purposes. There is little information in the literature about
the application of models for describing pile salting of meat. The
objectives of this study were the determination of the applicability
of Peleg and Azuara et al. equations in modeling the mass transfer
during pile salting of goat sheets, and the determination of equi-
librium moisture and salt contents for pile salting using different
salting mixtures.

0023-6438/$ e see front matter Ó 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2011.12.002
 O. Corzo et al. / LWT - Food Science and Technology 46 (2012) 448e452 449

2. Materials and methods the process is drying or desorption. The plotting of Eq. (1) is
a straight line, where the first term of the second member is the
2.1. Sample preparation intercept (K1) and K2 is the slope.
The Peleg capacity constant K2 relates to minimum attainable
Meat of hind limb goat was acquired from a slaughter situated in moisture content. As t / N, Eq. (1) gives the relation between
Punta Cardón, Falcón state, Venezuela. Meat was manually filleted equilibrium moisture content (Xwe) and K2
with stainless steel knives, and then the fillets were cut into sheets
(N ¼ 122) with an average length of 4.0  102 m, average width of Xwe ¼ Xw0 
1
(2)
4.0  102 m and average thickness of 1.0  102 m were cut using K2
a metal mold. Average weight of sheets was 0.0236 kg. Six of the
sheets were used in order to characterize the raw material. The Similarly, for salt uptake the Peleg model can be also written as:
moisture content was determined by drying under vacuum
t
(1.93 Pa) at 60  C until constant weight (AOAC, 1990). The chloride ¼ K3 þ K4 t (3)
content was determined by the Mohr method (AOAC, 1990) and Xs  Xs0
expressed as NaCl content. Equilibrium salt content can be written as:

2.2. Pile salting 1

Xse ¼ Xs0  (4)
K4
The remaining 116 sheets were randomly divided into six
where Xs is salt content expressed as dry basis at time t, Xs0 is initial
groups, with 36 sheets in each of them, and pile salted with
salt content expressed as dry basis, K3 is the Peleg rate constant,
different mixtures of sodium, potassium, calcium, and magnesium
and K4 is the Peleg capacity constant.
chloride (Table 1). All the salts used in the experiment (NaCl, KCl,
CaCl2 and MgCl2) were white crystalline powder. Curing agents
(150 mg KNO3/kg and 150 mg NaNO2/kg) were added to each 2.4. Azuara et al. model
mixture. Pile salting was carried out by covering the sheets with
solid mixture (using 1.7 kg mixture per kg of sheet), at ambient Azuara et al. (1992) proposed a model avoiding the limitations
temperature (29  C). Sheets were set out in a plastic container of Fick’s diffusion model for practical purposes, and found good
without drainage, two layers of six sheets within a layer of salt in accuracy to predict the mass transport during osmotic dehydration.
between them, another above the upper layer and below the lower This model can be written as:
layer of sheets. In all the treatments, 6 sheets were removed at
t 1 t
intervals of 1 day during 6 days. After the removal from pile the ¼ þ (5)
salted sheets of each treatment were brushed to remove the excess w kw we we
of mixture, and their mass, moisture content and salt content were where w is the moisture loss (g water/g initial sample) by food at
measured. The initial and final weight, moisture and chloride any time t, we is the equilibrium moisture loss (g water/g initial
contents of each sheet were measured. Each experimental treat- sample) and kw is the model parameter. The values of we and kw can
ment was performed in duplicate. All reported results are average be estimated from the slope and intercept of the plot t/w vs. t.
of twelve replicates. Similarly, for solid uptake(s), it can be also written as:

2.3. Peleg model t 1 t

¼ þ (6)
s ks se se
Peleg (1988) proposed a two parameter sorption equation and
where se is the equilibrium salt uptake and ks is the model
tested its prediction accuracy during water vapor adsorption of
parameter.
milk powder and whole rice, and soaking of whole rice. This two
Moisture loss and salt uptake were calculated according to the
parameter model describes most of the published curves which
following equations:
approach equilibrium asymptotically (García-Pascual et al., 2006;
Maskan, 2001; Schmidt et al., 2009). m0 xw0  mt xwt
w ¼ (7)
The linearized equation is: m0
t
¼ K1  K2 t (1) mt xst  m0 xs0
Xw  Xw0 s ¼ (8)
m0
where Xw is moisture content expressed as dry basis at time t, Xw0 is
where mt and m0 are final (time t) and initial sample mass
initial moisture content expressed as dry basis, K1 is the Peleg rate
respectively, xw and xw0 are final (time t) and initial moisture
constant, and K2 is the Peleg capacity constant. In Eq. (1), “”
contents, and xst and xs0 are final (time t) and initial salt contents in
becomes “þ” if the process is absorption or adsorption and “” if
the sample. Moisture and salt contents are expressed as wet basis.
Parjoko et al. (1996) proposed the follow equations to estimate
Table 1 the equilibrium water content (xwe) and equilibrium salt content
Composition of different salting mixtures. (xse) expressed as wet basis:
Mixture NaCl (g/100 g) KCl (g/100 g) CaCl2 (g/100 g) MgCl2 (g/100 g) xw0  we
e e e
xwe ¼ (9)
0 100 1  we þ se
1 75 25 e e
2 65 35 e e
3 50 50 e e
4 55 25 15 5 xs0 þ se
5 45 25 20 10 xse ¼ (10)
1  we þ se
450 O. Corzo et al. / LWT - Food Science and Technology 46 (2012) 448e452

2.5. Statistical analysis 0.4

0.35
Statistical evaluation of the results was performed using a 6  6
factorial design (six salting mixtures and six time intervals). Linear 0.3

Salt content (g NaCl/g db)

regression (Montgomery & Peck, 1982) was used for fitting the data
to Peleg and Azuara et al. models. Analysis of variance was carried 0.25
out to find differences (P < 0.05) between different parameters of
models and equilibrium contents estimated according these 0.2

models. Multiple comparison tests were performed using LSD’s test

0.15
at the 95% confidence level. All the analyses were carried out with
the Statgraphics 5.0 statistical software (Statistical Graphics Corp., 0.1
Rockville, MD, USA).
The performance of the prediction models were compared using 0.05
the modulus of mean relative error (MRE), and the coefficient of
determination (R2) of the linear regression line between the values 0
0 1 2 3 4 5 6
predicted from the prediction models and the experimental. The Salting time (days)
MRE was calculated by the expression:
Fig. 2. Plot of salt content during pile salting with different mixtures. (>) 100 g NaCl/
 100 g, (,) 75 g NaCl/100 g and 25 g KCl/100 g, (6) 65 g NaCl/100 g and 35 g KCl/100 g,
100 X
N
Yi  Ypi  () 50 g NaCl/100 g and 50 g KCl/100 g, (þ) 55 g NaCl/100 g, 25 g KCl/100 g, 15 g CaCl2/
MRE ¼ (11)
N i¼1 Yi 100 g and 5 g MgCl2/100 g, (B) 45 g NaCl/100 g, 25 g KCl/100 g, 20 g CaCl2/100 g and
10 g MgCl2/100 g.
where Yi and Ypi are, respectively, experimental and predicted
values and N is the number of experimental data points. A model is to transport than water as can be seen when comparing their re-
considered acceptable if MRE values are below 10% (Krokida & ported diffusivity values in different salting processes (Gou &
Marinos-Kouris, 2003). Comaposada, 2000; Gou, Comaposada, & Arnau, 2003).

3. Results and discussion 3.2. Application of Peleg model

3.1. Moisture and salt content changes
Moisture and salt content of fresh goat meat were 3.270 g water/
g db and 0.026 g NaCl/g db, respectively. The moisture and salt
content during pile salting at different mixtures are shown in Figs. 1
and 2. It can be seen that moisture content decreased (P < 0.05) and
salt content increased (P < 0.05) with increasing salting time and
partial replacement of NaCl by KCl, CaCl2 and MgCl2. Rapid moisture
and salt changes are observed at the beginning of the process (one
day), probably because of mass transfer mechanisms other than
diffusion (surface protein denaturation, capillary forces in the salt
bed etc. (Barat, Rodríguez-Barona, Andrés, & Fito, 2003)). Moisture
content changes were higher than those for salt content, since the
ions (Cl, Naþ, Kþ, Ca2þ and Mg2þ) would have a higher resistance
4
3.5
Moisture content (g water/g db)
The results of the linear regression model fitted to the data are
shown in Tables 2 and 3. The coefficients of determination, R2
values, varied from 0.996 to 0.999 for moisture content and from
0.972 to 0.997 for salt content. The MRE value for model was lower
than 10%. Such R2 as MRE values indicate a good fit to the experi-
mental data. This suggests that Peleg equation is suitable for
describing the moisture and salt content characteristics of goat
sheets during salting using different chlorides mixtures.
The values of Peleg rate constants (K1 and K3) for different
mixtures are shown in Table 2. The variation of K1 and K3 values was
subjected to analysis of variance across mixture effects. The results
(non shown) show that as K1 such K3 values were affected by
mixture composition. K1 value decreased (P < 0.05) with increasing
partial replacement of NaCl by KCl (35, 45 and 50 g/100 g); however
increased (P < 0.05) with increasing partial replacement of NaCl by
CaCl2 (15 and 20 g/100 g) and MgCl2 (5 and 10 g/100 g). K3 value
increased (P < 0.05) with increasing partial replacement of NaCl by
CaCl2 (15 and 20 g/100 g) and MgCl2 (5 and 10 g/100 g); however
decreased (P < 0.05) with increasing partial replacement of NaCl by

3 KCl (35, 45 and 50 g/100 g). K1 and K3 values at mixture control

(100 g NaCl/100 g) were lower than those at others mixtures. These
2.5
constants are related to initial mass transfer rate, e.g., the lower the
2
K1 value, the higher the initial moisture loss rate.

1.5 Table 2
Peleg constants and goodness of fit of Peleg model for mass transfer during pile
1 salting.

Mixture Moisture loss Salt uptake

0.5
K1 (d g db/g) R2 MRE K3 (d g db/g) R2 MRE
0 0 0.046  0.012 0.998 0.0012 0.012  0.007 0.975 0.0003
0 1 2 3 4 5 6
1 0.024  0.006 0.999 0.0005 0.439  0.012 0.997 0.002
Salting time (days)
2 0.037  0.005 0.999 0.0021 0.433  0.025 0.985 0.003
3 0.041  0.009 0.999 0.0009 0.231  0.025 0.986 0.0004
Fig. 1. Plot of moisture content during pile salting with different mixtures. (>) 100 g
4 0.066  0.016 0.996 0.0059 0.108  0.021 0.991 0.0003
NaCl/100 g, (,) 75 g NaCl/100 g and 25 g KCl/100 g, (6) 65 g NaCl/100 g and 35 g KCl/
5 0.057  0.016 0.995 0.0018 1.270  0.046 0.972 0.0003
100 g, () 50 g NaCl/100 g and 50 g KCl/100 g, (þ) 55 g NaCl/100 g, 25 g KCl/100 g, 15 g
CaCl2/100 g and 5 g MgCl2/100 g, (B) 45 g NaCl/100 g, 25 g KCl/100 g, 20 g CaCl2/100 g Values of K1 and K3 are means of twelve replicates.
and 10 g MgCl2/100 g. Peleg models: ðt=Xw  Xw0 Þ ¼ K1  K2 t ðt=Xs  Xs0 Þ ¼ K3 þ K4 t .
 O. Corzo et al. / LWT - Food Science and Technology 46 (2012) 448e452 451

Table 3 100 g) while decreased (P < 0.05) with partial replacement of NaCl
Peleg capacity constants and goodness of fit of Peleg model for mass transfer during by CaCl2 and MgCl2.
pile salting.

Mixture Moisture loss Salt uptake

3.4. Comparison of models
K2 (g db/g) R2 MRE K4 (g db/g) R2 MRE
0 0.411  0.003 0.998 0.0012 3.523  0.096 0.975 0.0003 For all salting, both models gave R2 values greater than 0.95
1 0.411  0.002 0.999 0.0005 3.227  0.029 0.997 0.0002 indicating a good fit (Krokida & Marinos-Kouris, 2003) The coeffi-
2 0.415  0.001 0.999 0.0021 3.076  0.064 0.985 0.0003
cients of determination for data fitted to Peleg model were slightly
3 0.406  0.002 0.999 0.0009 3.139  0.065 0.986 0.0004
4 0.372  0.004 0.996 0.0059 3.301  0.052 0.991 0.0003 higher than those for data fitted to Azuara et al. model. Both models
5 0.364  0.004 0.996 0.0018 3.184  0.092 0.972 0.0003 explained more 95% the variability in experimental data. Both
Values of K2 and K4 are means of twelve replicates.
models provide a good prediction (MRE < 0.006) for the moisture
Peleg models: ðt=Xw  Xw0 Þ ¼ K1  K2 t ðt=Xs  Xs0 Þ ¼ K3 þ K4 t . and salt values in comparison with the experimental values. Mean
relatives errors for predicting moisture and salt contents by Azuara
et al. model were slightly higher than those by Peleg model.
Table 3 shows the values of Peleg capacity constants (K2 and K4) However, these errors were very low (<1%). This suggests that such
for different mixtures. The variation of K2 and K4 values was sub- Peleg model as Azuara et al. model are suitable for describing the
jected to analysis of variance across mixture composition effects. mass transfer during pile salting of goat sheets using different
The results (non shown) show that as K2 such K4 values were mixtures of NaCl, KCl, CaCl2 and MgCl2.
affected by mixture composition. No significant differences
(P > 0.05) in the K2 value were observed with partial replacement 3.5. Equilibrium contents
of NaCl by KCl (35, 45 and 50 g/100 g). However the K2 value
decreased (P < 0.05) with increasing partial replacement of NaCl by The Peleg capacity constants were related to equilibrium
CaCl2 (15 and 20 g/100 g) and MgCl2 (5 and 10 g/100 g). K4 value moisture content and equilibrium salt content, e.g., the lower the K2
decreased (P < 0.05) with increasing partial replacement of NaCl by value, the higher the equilibrium moisture content. The equilib-
KCl, CaCl2 and MgCl2. rium moisture (Xwe) and salt (Xse) contents were estimated (Table 5)
using Eqs. 2 and 4. The equilibrium moisture and salt contents
3.3. Application of Azuara et al. model varied from 0.523 to 0.860 g water/g dry basis and from 0.311 to
0.352 g NaCl/g dry basis, respectively.
The results of the linear regression model fitted to the data are The equilibrium moisture and salt contents, expressed as wet
shown in Table 4. The coefficients of determination, R2 values, basis, were estimated using Eqs. (9) and (10), respectively. Then,
varied from 0.953 to 0.997 for moisture loss and from 0.961 to 0.999 these values were calculated as dry basis. The equilibrium moisture
for salt uptake. The MRE value for model was lower than 10%. Such and salt contents varied from 0.605 to 0.879 g water/g dry basis and
R2 as MRE values indicate a good fit to the experimental data. This from 0.317 to 0.369 g NaCl/g dry basis, respectively (Table 5). The
suggests that Azuara et al. model is suitable for describing the equilibrium point is reached when water activities of salting
moisture and salt content characteristics of goat sheets during mixture and goat sheets become equal. Since water activity can be
salting using different chlorides mixtures. decreased both by water loss or salt uptake, there is a relationship
Table 4 shows the values of Azuara et al. model parameters (kw between moisture loss and salt ions uptake to reach equilibrium.
and ks) for different mixtures. The parameter variation was sub- CaCl2 and MgCl2 decrease water activity more than NaCl and KCl
jected to analysis of variance across mixture composition effects. (Aliño, Grau, Baigts, & Barat, 2009; Comaposada, Arnau, & Gou,
The results (non shown) show that kw, ks, we and se values were 2007).
affected by mixture composition. we value decreased (P < 0.05) Analysis of variance showed that equilibrium contents esti-
with increasing partial replacement of NaCl by KCl (35, 45 and 50 g/ mated by Peleg and Azuara et al. models were significantly different
100 g) while increased (P < 0.05) with increasing partial replace- (P < 0.05). Multiple comparison of means showed that equilibrium
ment of NaCl by CaCl2 (15 and 20 g/100 g) and MgCl2 (5 and 10 g/ water and salt contents estimated by Peleg model were lower than
100 g). kw value increased (P < 0.05) with increasing partial those estimated by Azuara et al. model. The values differed by
replacement of NaCl by KCl (35, 45 g/100 g) while decreased 1.86e13.6% for equilibrium water content and by 1.13e10.57% for
(P < 0.05) with 50 g NaCl/100 g replaced by KCl. Likewise kw value equilibrium salt content. Differences are higher for salting using
decreased (P < 0.05) with partial replacement of NaCl by CaCl2 and mixtures of NaCl, KCl, CaCl2 and MgCl2 than those using mixtures of
MgCl2. se value increased (P < 0.05) with partial replacement of NaCl and KCl. Since differences are low, both models can be used to
NaCl by KCl, CaCl2 and MgCl2. ks value increased (P < 0.05) with estimating equilibrium moisture and salt contents of salted goat
increasing partial replacement of NaCl by KCl (35, 45 and 50 g/ sheets.

Table 4
Model parameters and goodness of fit of Azuara et al. model for mass transfer during pile salting.

Mixture Moisture loss Salt uptake

we (g water/g) kw (d1) R2 MRE se (g NaCl/g) ks (d1) R2 MRE

0 0.472  0.005 5.58  0.26 0.997 0.0027 0.100  0.001 10.73  0.42 0.984 0.0003
1 0.466  0.001 7.60  0.10 0.988 0.0023 0.115  0.001 12.39  0.38 0.975 0.0003
2 0.452  0.003 11.26  0.39 0.961 0.0016 0.120  0.001 12.82  0.39 0.990 0.0008
3 0.471  0.003 4.63  0.11 0.989 0.0030 0.120  0.002 13.26  0.15 0.999 0.0003
4 0.520  0.006 3.37  0.06 0.953 0.0059 0.127  0.001 9.05  0.40 0.961 0.0004
5 0.559  0.004 3.88  0.16 0.997 0.0039 0.108  0.001 5.39  0.12 0.980 0.0006

Values of we, se, kw and ks4 are means of twelve replicates.

Azuara et al. models: t=w ¼ ð1=kw we Þ þ ðt=we Þ t=s ¼ ð1=ks se Þ þ ðt=se Þ .
452 O. Corzo et al. / LWT - Food Science and Technology 46 (2012) 448e452

Table 5 Corzo, O., Bracho, N., Rodríguez, J., & González, M. (2007). Predicting the moisture
Equilibrium moisture and salts contents of goats’ sheets at different salting and salt contents of sardine sheets during vacuum pulse osmotic dehydration.
mixtures. Journal of Food Engineering, 80, 781e790.
Cunningham, S. E., McMinn, W. A. M., Magee, T. R. A., & Richardson, P. S. (2007).
Mixture Equilibrium moisture content Equilibrium salt content Modelling water absorption of pasta during soaking. Journal of Food Engineering,
(g water/g db) (g NaCl/g db) 82, 600e607.
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