Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
Javier Olivares, Helena Núñez, Cristián Ramírez, A. Jaques, Marlene Pinto, Lida Fuentes, Sergio Almonacid, Oscar Vega‐Castro, Ricardo Simpson
Topics & Concepts
SalmoSaltingDiffusionElectric fieldSalt waterChemistryAccelerationDiffusion processMechanicsAnalytical Chemistry (journal)Materials scienceThermodynamicsFish <Actinopterygii>Environmental scienceFisheryChromatographyPhysicsEnvironmental engineeringComputer scienceBiologyFood scienceClassical mechanicsKnowledge managementQuantum mechanicsInnovation diffusionMeat and Animal Product QualityPhysiological and biochemical adaptationsCalcium Carbonate Crystallization and Inhibition