Saline distribution during multicomponent salting in pre-cooked quail eggs

• Autor(a) principal: Borsato,Dionísio
• Data de Publicação: 2012
• Outros Autores: Moreira,Mariete Barbosa, Moreira,Ivanira, Pina,Marcos Vinicios Roberto, Silva,Rui Sergio dos Santos Ferreira da, Bona,Evandro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200012
• topic: three-dimensional modeling; finite element method; mass transfer Biot number; effective diffusion coefficients; quail egg

The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.