Note: Mass Transfer Kinetics During Cod Salting Operation
作者： A Andrés , S Rodríguez-Barona , JM Barat , P Fito , None
关键词: Kinetics 、 Mass transfer 、 Brining 、 Diffusion transport 、 Salting 、 Chromatography 、 Chemical engineering 、 Chemistry
摘要: Cod salting is a long process on which mass transfer, basically salt and water, occurs by diffusion. This work analyses compares cod kinetics using different techniques: brine salting, with without applying vacuum pulse dry pressure. The results revealed that transfer during seemed to be affected the method applied. Osmotic mechanism diffusion transport of can enhanced pulsed also leading lower water loss higher yield. During coupling osmotic suctioning effect due crystals (moreover in case pressured salting) favoured losses limited gain.
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