Salmon slices are being subjected to the salting preservation process. Each slice measures 4.8 mm and a surface salt con
Posted: Fri Jul 08, 2022 6:08 am
Salmon slices are being subjected to the salting preservationprocess. Each slice measures 4.8 mm and a surface saltconcentration of 0.012 kg/kg of unsalted salmon (US) was observed,while the initial salt concentration is 0.012 kg/kg US.
Assuming that the mass diffusivity of salt in salmon is 8.78 x10-11 m²/s, determine the time required for the massaverage concentration to reach 0.4 kg/kg US.
Assuming that the mass diffusivity of salt in salmon is 8.78 x10-11 m²/s, determine the time required for the massaverage concentration to reach 0.4 kg/kg US.