Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach

Abstract

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 saltÁL À1 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 saltÁL À1 of water; T100SB, static brine with 100 g of saltÁL À1 of water; T50US, US-assisted brine with 50 g of saltÁL À1 of water; T100US, US-assisted brine with 100 g of saltÁL À1 of water. After wet salting, the NaCl content was determined by the Mohr method. Five mathematical models (Azuara; Z and L;

Ultrasonic applications in food process engineering

“…Moreover, this special issue also delves into the physical processes of foods aided by ultrasonication, such as double wall emulsification for multi-vitamins encapsulation (Pattnaik & Mishra, 2023), and salting of pork meat with kinetics modeling (Sanches et al, 2023).…”