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Shumanova M. V., Fatykhov Yu. A., Shumanov V. A.
The use of photon correlation spectroscopy method for determining diffusion coefficient in brine and herring flesh
Abstract. The process fish salting has been studied by the method of photon correlation spectroscopy; the distribution of salt concentration in the solution and herring flesh with skin has been found, diffusion coefficients and salt concentrations used for creating a mathematical model of the salting technology have been worked out; the possibility of determination by this method the coefficient of dynamic viscosity of solutions and different media (minced meat etc.) has been considered
Keywords: method of photocorrelation spectroscopy, diffusion coefficients, concentration, viscosity, mathematical model
Printed reference: Shumanova M. V., Fatykhov Yu. A., Shumanov V. A. The use of photon correlation spectroscopy method for determining diffusion coefficient in brine and herring flesh // Vestnik of MSTU. 2015. V. 18, No 1. P. 117-123.
Electronic reference: Shumanova M. V., Fatykhov Yu. A., Shumanov V. A. The use of photon correlation spectroscopy method for determining diffusion coefficient in brine and herring flesh // Vestnik of MSTU. 2015. V. 18, No 1. P. 117-123. URL: http://vestnik.mstu.edu.ru/v18_1_n60/117_123_shuman.pdf .
