Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures
Marcio Augusto Ribeiro Sanches, Gilmar Borges de Paiva, Róger Darros Barbosa, Andrea Carla da Silva Barretto, Javier Telis‐Romero
Topics & Concepts
SaltingKineticsChemistryBrineMass transferEquilibrium moisture contentWeibull distributionFood scienceWater contentThermodynamicsChromatographyMathematicsPhysical chemistryEngineeringSorptionGeotechnical engineeringStatisticsAdsorptionPhysicsOrganic chemistryQuantum mechanicsMeat and Animal Product QualityAnimal Nutrition and PhysiologyAquaculture Nutrition and Growth