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Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound

The influence of different NaCl concentrations (2.5, 5, 7.5 and 10% (w/w)) on the mass transfer kinetics of tuna during brining process with and without ultrasound assistance was evaluated. Results showed that an increase in NaCl concentration and the application of ultrasound accelerated the salt d...

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Detalles Bibliográficos
Autores principales: Yao, Yao, Han, Rong, Li, Feng, Tang, Juming, Jiao, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8971329/
https://www.ncbi.nlm.nih.gov/pubmed/35367737
http://dx.doi.org/10.1016/j.ultsonch.2022.105989