Kinetics studies during NaCl and KCl pork meat brining.
2011 - J. M. Barat, D. Baigts, M. Aliño, F. J. Fernández, V. M. Pérez-García
Journal of Food Engineering 106,102-110 (2011)
authors IMACI
We describe and quantify salt transfer processes during food processing using mathematical models. Our approach incorporates as novel elements: (i) a more rigorous determination of the salt diffusion kinetics by using the salt concentration of the liquid phase instead of the salt concentration of the overall samples, (ii) the use of novel, more accurate equilibrium conditions, (iii) the consideration of mass transfer coefficients in the boundary and (iv) the consideration of diffusion and salt transfer coefficients as functions of time. The methodology is used to determine the NaCl and KCl diffusion and transport coefficients during pork meat salting. Our results, combining experimental studies with a numerical study of a mathematical optimization problem point out the limitations of purely diffusive models and the need for more sophisticated models accounting for more physical and chemical processes taking place in meat during salting.