The use of photon correlation spectroscopy method for determining diffusion coefficient in brine and herring flesh
The process fish salting has been studied by the method of photon correlation spectroscopy; the distribution of salt concentration in the solution and herring flesh with skin has been found, diffusion coefficients and salt concentrations used for creating a mathematical model of the salting technolo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2015-03-01
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| Series: | Vestnik MGTU |
| Online Access: | http://vestnik.mstu.edu.ru/v18_1_n60/117_123_shuman.pdf |
| Summary: | The process fish salting has been studied by the method of photon correlation spectroscopy; the distribution of salt concentration in the solution and herring flesh with skin has been found, diffusion coefficients and salt concentrations used for creating a mathematical model of the salting technology have been worked out; the possibility of determination by this method the coefficient of dynamic viscosity of solutions and different media (minced meat etc.) has been considered |
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| ISSN: | 1560-9278 1997-4736 |