Transfer Rates of Salts in Fish Flesh

Abstract

Mass transfer in fish flesh has been reported in our previous papers, especially in extraction of fish oils and water-soluble-proteins. In this study transfer rates were measured in extraction of salts at several conditions and in penetration of NaCl. In both operations, under the every conditions employed transfer rates were represented by FICK's law of diffusion, and the mass transfer rates perpendicular to the direction of fiber were in accordance with those parallel to that. The effect of temperature on diffusivity in fish flesh was same as that in water. But the rates of diffusion in denatured flesh by cooking were lowered in comparison with those in raw flesh. Correlation of the diffusivities of several kind of salts in fish flesh were different from those in water depending upon the valencies of the cations. And these phenomena were also observed in the case of simultaneous diffusion of uni and bi-valent cations.