Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

The effects of ultrasound intensity and salt concentration of brining for accelerating brine transfer into beef were evaluated. Samples were analyzed with NaCl and water content, effective diffusion coefficient and microstructure. Results showed that ultrasound intensity and NaCl concentration of br...

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Veröffentlicht in:Innovative food science & emerging technologies 2016-06, Vol.35, p.36-44
Hauptverfasser: Kang, Da-cheng, Wang, An-ran, Zhou, Guang-hong, Zhang, Wan-gang, Xu, Shi-ming, Guo, Guang-ping
Format: Artikel
Sprache:eng
Schlagworte:
Beef
Diffusion coefficient
Fitness
Mathematical models
Meat
Microstructure
Moisture content
Salt concentration
Salt water
Ultrasonics
Ultrasound
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Zusammenfassung:The effects of ultrasound intensity and salt concentration of brining for accelerating brine transfer into beef were evaluated. Samples were analyzed with NaCl and water content, effective diffusion coefficient and microstructure. Results showed that ultrasound intensity and NaCl concentration of brine could significantly affect NaCl and moisture content at different treating time during meat brining (p
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2016.03.009