@article{article_764723, title={Salt Diffusion in Rainbow Trout Oncorhynchus mykiss}, journal={Akademik Gıda}, volume={10}, pages={12–16}, year={2012}, author={Akköse, Ahmet and Aktaş, Nesimi}, keywords={Tuzlama,Difüzyon,Balık}, abstract={Salt diffusion kinetics was determined in filleted Rainbow Trout samples during dry curing at 20°C. Fish slabs with a thickness of ca 1 cm were cut from fillets and placed on a layer of coarse salt ca 1 cm . Salt diffusion was monitored in samples taken hourly during a 10h-dry curing period. Dry matter and salt contents were determined in duplicate samples. The analytical solution of the second Fick’s law considering one-dimensional diffusion through an infinite slab was used to calculate effective salt diffusion coefficients. Salt diffusion coefficients in fillets were in the range of 1.47 x 10-9 to 3.65 x 10-9 m2/s}, number={1}, publisher={Sidas Medya Ltd. Şti.}