Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusio...

Full description

Bibliographic Details
Main Authors: Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
diffusion coefficient
cured meat
xylitol
simulation
COMSOL multiphysic
Online Access:https://www.mdpi.com/2304-8158/12/7/1451

Internet

https://www.mdpi.com/2304-8158/12/7/1451

Similar Items