Can I read Study of Moisture and Salt Transfers During Salting of Sardine Fillets on EtoBox?

Study of Moisture and Salt Transfers During Salting of Sardine Fillets by Tomislav Ćurić is a document available to read on EtoBox.

What is Study of Moisture and Salt Transfers During Salting of Sardine Fillets about?

This study investigates the effects of salting time, salt concentration, and temperature on moisture and salt transfers in sardine fillets. It was found that increasing temperature and brine concentration accelerated water exudation and salt diffusion, with moisture diffusivity being more dependent on moisture content than salt diffusivity on brine concentration. The research utilized a mathematical treatment to determine apparent diffusivities of salt and moisture without fixing a mathematical relationship

Author

Tomislav Ćurić

Language

EN