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The study on the influence of the electrohydraulic effect on the diffusion coefficient and the penetration depth of salt into muscle tissues during salting

The study on the influence of the electrohydraulic effect on the diffusion coefficient and the penetration depth of salt into muscle tissues during salting

Currently, promising methods for intensifying the salting technology of raw meat are those based on pulsed energy effects, accompanied by a variety of physical and chemical effects. One of these methods is a discharge-pulse technology, developed by the scientists of the department of meat and cannin...

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Главные авторы: Oboturova, N. P., Оботурова, Н. П., Evdokimov, I. A., Евдокимов, И. А., Nagdalian, A. A., Нагдалян, А. А., Kulikov, Y. I., Куликов, Ю. И., Gusevskaya, O. A., Гусевская, О. А.
Formato: Статья
Idioma:English
Publicado: Kemerovo Technological Institute of Food Industry 2018
Темы:
Electrohydraulic effect
Meat salting
Pulsed discharges technology
The diffusion coefficient
Acceso en liña:https://www.scopus.com/record/display.uri?eid=2-s2.0-84984919682&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=17af2b8e54b79cdc7de6f386837fdf9c&sot=aff&sdt=cl&cluster=scopubyr%2c%222015%22%2ct&sl=174&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22Stavropol+State+University%22+60070961%29+OR+AF-ID%28%22stavropolskij+Gosudarstvennyj+Tehniceskij+Universitet%22+60026323%29&relpos=70&citeCnt=0&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/3774
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