Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Innovative Food Science and Emerging Technologies

Volumn 35, Issue , 2016, Pages 36-44

  Kang, Da Cheng ^a   Wang, An Ran ^a   Zhou, Guang Hong ^a   Zhang, Wan Gang ^a   Xu, Shi Ming ^b   Guo, Guang Ping ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Yantai Xiwang Food Co Ltd   (China)

Author keywords

Beef; Diffusion coefficient; Microstructure; Salt concentration; Ultrasonics

Indexed keywords

BEEF; BRINING; DIFFUSION; INDUSTRIAL RESEARCH; MEATS; MICROSTRUCTURE;

EFFECTIVE DIFFUSION COEFFICIENTS; EMERGING TECHNOLOGIES; MICROSTRUCTURAL ANALYSIS; NACL CONCENTRATION; POTENTIAL METHODS; POWER ULTRASONIC; SALT CONCENTRATION; ULTRASOUND INTENSITY;

ULTRASONICS;

EID: 84963537167     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.03.009     Document Type: Article

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