The mechanism of mass transfer in the process of fish salting

The process of fish salting is based on patterns associated with the diffusion of salt in the fish tissue and the diffusion-osmotic transfer of water from the tissues of fish to the brine or in the opposite direction. Atlantic herring is an object of research. The character of the spatial-temporal distribution of salt within the product (herring) was established. As a method of experimental research was used a modern method of non-destructive testing, called photon correlation spectroscopy. The theoretical model of the process was obtained on the basis of the second Fick's law as a solution of a differential equation by the method of separation of variables. The qualitative nature of the mathematical model is interpreted as an exponential approach to the equilibrium value of salt concentration in the process of fish salting. Experimental dependences of the diffusion coefficient on the depth of salt penetration into the muscle tissue of fish were obtained. The mass transfer rate of salt in the first stage of the salting process is about 3·10-4 mm/s...