RESULTS OF EXPERIMENTAL AND THEORETICAL INVESTIGATIONS OF THE HERRING SALTING

• Main Authors: M. V. Shumanova, Y. A. Fatykhov, V. A. Shumanov
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2015-04-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: method of photocorrelation spectroscopy; diffusion coefficient; concentration; viscosity; mathematical model; selfsimilarity; time of salting
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/242

To the salting process of fish many studies are devoted, both in experimental and in theoretical terms. Study of features of fish salting in historical terms can be divided into 3 groups. One group of researchers believes that osmotic pressure has a major influence during the salting process. Another group attributed this process to the influence of molecular diffusion. The third group considers that during this process takes place both osmosis and diffusion. Determination of the main characteristics (salinity, diffusion coefficients, time of salting, etc.) is a very time-consuming task. This leads to the idea of searching for innovative research methods. Current state of science, in addition to theoretical solutions points to the possibility to determine the basic characteristics of salting and applying methods associated with the interaction of ultrasound and electromagnetic radiation with matter. In our studies, we have been producing laser beam scanning of salt solution and fish meat thickness. Scattered radiation is determined by the salt concentration, diffusion coefficients, the size of the diffusing particles. This method is called a photon correlation spectroscopy. It has been applied in our work. The dependence of the scattered light intensity on the concentration of sodium chloride solution (brine) has been investigated. According to diffusion coefficient a diffusion in solution to herring skin a conclusion was made that salt solution obtains fractal structure and its size was determined. Also we determined diffusion coefficients depending on the temperature in the layers. The layers are brine-leather, leather, and herring meat thickness. The process of diffusion-osmotic equilibrium revealed at temperatures of 10-12 ° C. Suggested the possibility of higher quality of fish salting at low temperatures. On the basis of the selfsimilar solution of the differential diffusion equation, a formula for calculating time salting fish was obtained