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The behavior of the diffusion coefficients in salting of herring in a fixed brine at subzero temperatures
- Source :
- Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 49-55 (2016)
- Publication Year :
- 2016
- Publisher :
- FSBEI HE Voronezh State University of Engineering Technologies, 2016.
-
Abstract
- The relevance of herring brine salting at subzero temperatures, taking into account the positive dynamics of its catching, its reserves, a favorable cooling effect on the suppression of microorganizms activity, improvement of product quality and increasing of storage time are indicated in this paper. Changes in such a significant characteristics as the diffusion coefficient in the process of salting at subzero temperatures were studied. Method of photon correlation spectroscopy, based on the Rayleigh scattering of radiation from the substance was used for the study. The experimental diffusion coefficient dependences on the depth of penetration of the salt in brine, skin and meat of herring at temperatures ranging from -16 ° C to -6 ° C were obtained. They are of wave-like nature. The dependence of the diffusion coefficients on subzero temperature ranging from -18 ° C to 0 ° C, and having a harmonic form was also obtained in the work. The resulting temperature gradient is a source of perturbations, giving rise to thermoconvective waves. According to the theoretical research of Academician A.V. Lykov and chemical processes occurring at the border (skin) of phase separation using the basic equation of thermochemistry - Gibbs law, mechanism of thermoconvective waves influencing the diffusion coefficient is explained. A relation between the diffusion coefficients with the size of the diffusing particles, having hyperbolic character in the temperature range from -18 ° C to 0 ° C in the in brine, skin and meat of herring was determined . The possibility of acceleration of salting by means of mechanical impact on the object under study (in particular sound or ultrasound) was expressed. The destruction of the diffusing particles, representing the union of Na+ and Cl- with water molecules, increases the diffusion coefficient.
- Subjects :
- Work (thermodynamics)
Chemistry
Diffusion
Geography, Planning and Development
Thermodynamics
Atmospheric temperature range
thermal convective wave
TP368-456
Management, Monitoring, Policy and Law
salting
Food processing and manufacture
symbols.namesake
Temperature gradient
Dynamic light scattering
Brining
herring
subzero temperatures
symbols
Thermochemistry
the method of photon correlation spectroscopy
Rayleigh scattering
diffusion coefficient
Subjects
Details
- ISSN :
- 23101202 and 2226910X
- Database :
- OpenAIRE
- Journal :
- Proceedings of the Voronezh State University of Engineering Technologies
- Accession number :
- edsair.doi.dedup.....db219812eef4336f1eb9738d19544dcb