info:eu-repo/semantics/article
Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride
Fecha
2002-08Registro en:
Pinotti, Adriana Noemi; Graiver, Natalia Gisel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 6; 8-2002; 2165-2171
0022-1147
1750-3841
CONICET Digital
CONICET
Autor
Pinotti, Adriana Noemi
Graiver, Natalia Gisel
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
Resumen
The objective of the present work was to analyze the effect of NaCl concentration on the diffusion coefficients of NaNO2 and KNO3 in pork tissue using unsteady techniques. Concentrations of nitrite and nitrate as a function of immersion time were determined in cylinders of meat using spectrophotometric techniques; experiments were performed at 4°C and 20°C. The unsteady state mathematical formulation was applied considering radial mass transfer. The diffusion coefficients were obtained fitting the theoretical curves to experimental data. An increase of the salt diffusivities in the tissue was observed when the diffusion occurred at high NaCl concentrations. This fact could not be explained by the Maxwell-Stefan theory. Penetration of high NaCl concentration in a tissue may affect the cellular structure leading to higher diffusion coefficients.