One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in pork
| Autor: | James G. Lyng, Eoin Casey, Paul Allen, Ciara K. McDonnell, Gearoid Duane, Charlotte Morin |
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| Rok vydání: | 2018 |
| Předmět: |
Acoustics and Ultrasonics
Food Handling Chemistry business.industry Organic Chemistry Ultrasound Temperature Analytical chemistry 04 agricultural and veterinary sciences Models Theoretical Sodium Chloride 040401 food science Diffusion Inorganic Chemistry Red Meat 0404 agricultural biotechnology Ultrasonic Waves Mass transfer Chemical Engineering (miscellaneous) Environmental Chemistry Salting out Radiology Nuclear Medicine and imaging business |
| Zdroj: | Ultrasonics Sonochemistry. 40:206-212 |
| ISSN: | 1350-4177 |
| DOI: | 10.1016/j.ultsonch.2017.06.025 |
| Popis: | A one-directional modelling method for the assessment of the influence of power ultrasound (US) (4–19 W cm−2, 25–40 min) on NaCl diffusion in pork is presented. In doing so, the mechanistic actions of US salting in meat are elucidated. Temperature controls (4–21 °C) were generated according to each US treatment. NaCl concentration profiles were fitted to Fick’s second law, generating the effective NaCl diffusion coefficient (Dseff). Dseff ranged from 1.34 × 10−10 to 4.01 × 10−10 m2 s−1, which is in agreement with the literature. The average Dseff was higher at increased temperature (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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