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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| 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 |