Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1111/jfpe.14143 http://hdl.handle.net/11449/241435 |
Resumo: | The objectives of this research were to evaluate the influence of ultrasound (US; power of 600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt·L−1 of water) on salt gain (SG) in salted pork meat and to investigate the applicability of mathematical models to simulate SG. Four treatments were tested: T50SB, static brine with 50 g of salt·L−1 of water; T100SB, static brine with 100 g of salt·L−1 of water; T50US, US-assisted brine with 50 g of salt·L−1 of water; T100US, US-assisted brine with 100 g of salt·L−1 of water. After wet salting, the NaCl content was determined by the Mohr method. Five mathematical models (Azuara; Z and L; Simplified Fick Equation; Weibull; Diffusive) were tested to describe SG. US-assisted brine and increasing SC in the brine increased (p <.05) the NaCl content in the salted meat. The salt diffusion coefficients also increased (p <.05) as a result of the increase in the SC in the brine and by the application of US (TM). All models tested showed predictability of experimental data and confirmed that US accelerated the SG during wet salting. The Azuara model presented the highest coefficients of determination (R2) and was chosen to predict the experimental data due to its best fit and because it has a simple mathematical solution, also enabling the prediction of equilibrium conditions. Therefore, US-assisted brine is a technology that can shorten the salting time and improve the salt diffusion in pork meat and the Azuara model can be used to simulate wet salting processes. Practical Applications: Ultrasound is an emerging technology that has shown promising results in the processing of meat and meat products. This study showed that ultrasound-assisted brine of pork meat improves SG, increasing the salt diffusion coefficient in salted meat. Therefore, ultrasound-assisted brine has the potential to shorten salting time in the industrial processing of pork meat. The Azuara model successfully described the kinetic parameters of the process and can be used to simulate the static and ultrasound-assisted brine process. |
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Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approachdiffusion coefficientmathematical modelsNaClprocess simulationsalt concentrationsalt gainThe objectives of this research were to evaluate the influence of ultrasound (US; power of 600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt·L−1 of water) on salt gain (SG) in salted pork meat and to investigate the applicability of mathematical models to simulate SG. Four treatments were tested: T50SB, static brine with 50 g of salt·L−1 of water; T100SB, static brine with 100 g of salt·L−1 of water; T50US, US-assisted brine with 50 g of salt·L−1 of water; T100US, US-assisted brine with 100 g of salt·L−1 of water. After wet salting, the NaCl content was determined by the Mohr method. Five mathematical models (Azuara; Z and L; Simplified Fick Equation; Weibull; Diffusive) were tested to describe SG. US-assisted brine and increasing SC in the brine increased (p <.05) the NaCl content in the salted meat. The salt diffusion coefficients also increased (p <.05) as a result of the increase in the SC in the brine and by the application of US (TM). All models tested showed predictability of experimental data and confirmed that US accelerated the SG during wet salting. The Azuara model presented the highest coefficients of determination (R2) and was chosen to predict the experimental data due to its best fit and because it has a simple mathematical solution, also enabling the prediction of equilibrium conditions. Therefore, US-assisted brine is a technology that can shorten the salting time and improve the salt diffusion in pork meat and the Azuara model can be used to simulate wet salting processes. Practical Applications: Ultrasound is an emerging technology that has shown promising results in the processing of meat and meat products. This study showed that ultrasound-assisted brine of pork meat improves SG, increasing the salt diffusion coefficient in salted meat. Therefore, ultrasound-assisted brine has the potential to shorten salting time in the industrial processing of pork meat. The Azuara model successfully described the kinetic parameters of the process and can be used to simulate the static and ultrasound-assisted brine process.Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences Humanities and Exacts Sciences – IBILCE State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto, São José do Rio Preto,São PauloFederal Institute of São Paulo – IFSP, Barretos,São PauloFood Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences Humanities and Exacts Sciences – IBILCE State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto, São José do Rio Preto,São PauloUniversidade Estadual Paulista (UNESP)Federal Institute of São Paulo – IFSPSanches, Marcio Augusto Ribeiro [UNESP]Lapinskas, Nicholas Matheus [UNESP]Barretto, Tiago Luis [UNESP]da Silva-Barretto, Andrea Carla [UNESP]Telis-Romero, Javier [UNESP]2023-03-01T21:03:02Z2023-03-01T21:03:02Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1111/jfpe.14143Journal of Food Process Engineering.1745-45300145-8876http://hdl.handle.net/11449/24143510.1111/jfpe.141432-s2.0-85135120338Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Process Engineeringinfo:eu-repo/semantics/openAccess2023-03-01T21:03:02Zoai:repositorio.unesp.br:11449/241435Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-03-01T21:03:02Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
title |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
spellingShingle |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach Sanches, Marcio Augusto Ribeiro [UNESP] diffusion coefficient mathematical models NaCl process simulation salt concentration salt gain |
title_short |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
title_full |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
title_fullStr |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
title_full_unstemmed |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
title_sort |
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach |
author |
Sanches, Marcio Augusto Ribeiro [UNESP] |
author_facet |
Sanches, Marcio Augusto Ribeiro [UNESP] Lapinskas, Nicholas Matheus [UNESP] Barretto, Tiago Luis [UNESP] da Silva-Barretto, Andrea Carla [UNESP] Telis-Romero, Javier [UNESP] |
author_role |
author |
author2 |
Lapinskas, Nicholas Matheus [UNESP] Barretto, Tiago Luis [UNESP] da Silva-Barretto, Andrea Carla [UNESP] Telis-Romero, Javier [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Federal Institute of São Paulo – IFSP |
dc.contributor.author.fl_str_mv |
Sanches, Marcio Augusto Ribeiro [UNESP] Lapinskas, Nicholas Matheus [UNESP] Barretto, Tiago Luis [UNESP] da Silva-Barretto, Andrea Carla [UNESP] Telis-Romero, Javier [UNESP] |
dc.subject.por.fl_str_mv |
diffusion coefficient mathematical models NaCl process simulation salt concentration salt gain |
topic |
diffusion coefficient mathematical models NaCl process simulation salt concentration salt gain |
description |
The objectives of this research were to evaluate the influence of ultrasound (US; power of 600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt·L−1 of water) on salt gain (SG) in salted pork meat and to investigate the applicability of mathematical models to simulate SG. Four treatments were tested: T50SB, static brine with 50 g of salt·L−1 of water; T100SB, static brine with 100 g of salt·L−1 of water; T50US, US-assisted brine with 50 g of salt·L−1 of water; T100US, US-assisted brine with 100 g of salt·L−1 of water. After wet salting, the NaCl content was determined by the Mohr method. Five mathematical models (Azuara; Z and L; Simplified Fick Equation; Weibull; Diffusive) were tested to describe SG. US-assisted brine and increasing SC in the brine increased (p <.05) the NaCl content in the salted meat. The salt diffusion coefficients also increased (p <.05) as a result of the increase in the SC in the brine and by the application of US (TM). All models tested showed predictability of experimental data and confirmed that US accelerated the SG during wet salting. The Azuara model presented the highest coefficients of determination (R2) and was chosen to predict the experimental data due to its best fit and because it has a simple mathematical solution, also enabling the prediction of equilibrium conditions. Therefore, US-assisted brine is a technology that can shorten the salting time and improve the salt diffusion in pork meat and the Azuara model can be used to simulate wet salting processes. Practical Applications: Ultrasound is an emerging technology that has shown promising results in the processing of meat and meat products. This study showed that ultrasound-assisted brine of pork meat improves SG, increasing the salt diffusion coefficient in salted meat. Therefore, ultrasound-assisted brine has the potential to shorten salting time in the industrial processing of pork meat. The Azuara model successfully described the kinetic parameters of the process and can be used to simulate the static and ultrasound-assisted brine process. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 2023-03-01T21:03:02Z 2023-03-01T21:03:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1111/jfpe.14143 Journal of Food Process Engineering. 1745-4530 0145-8876 http://hdl.handle.net/11449/241435 10.1111/jfpe.14143 2-s2.0-85135120338 |
url |
http://dx.doi.org/10.1111/jfpe.14143 http://hdl.handle.net/11449/241435 |
identifier_str_mv |
Journal of Food Process Engineering. 1745-4530 0145-8876 10.1111/jfpe.14143 2-s2.0-85135120338 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Process Engineering |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964384409157632 |