Abstract The main limitation of salting is its extended processing time, mainly caused by the slow diffusion of salt into the muscle tissue. The diffusion process can be accelerated by different technologies such as moderate electric fields (MEF) and CO2-laser microperforations. The main objective of this research was to evaluate the implementation of a combined MEF-CO2-laser-microperforation treatment on the acceleration of the salting process in Atlantic salmon (Salmo salar) and its influence on the effective diffusion coefficient (Deff). Salmon fillets were cut in cylinders. Microperforations at 50 and 100% depth into salmon tissue were produced axially with a 100 W CO2 laser. For MEF treatment an electric field strength of 1 V/cm was used. Salt concentrations along time were analyzed through Fick’s second law and anomalous diffusion models, considering a finite cylindrical geometry. As a result, treatment with micropores-MEF achieved a salt concentration of 3.5% after 4 h, while the control required 12 h to reach the same salt concentration. When both technologies were simultaneously applied, both Deff and final equilibrium salt concentration were increased, thus resulting in a significant reduction in salting time. The mathematical analysis showed good fit through the anomalous, presenting a sub-diffusive (α

中文翻译：

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中等电场和 CO2 激光微穿孔在加速大西洋鲑鱼 (Salmo salar) 腌制过程中的应用

摘要 盐渍化的主要限制是其加工时间延长，这主要是由于盐分缓慢扩散到肌肉组织中造成的。扩散过程可以通过不同的技术加速，例如中等电场 (MEF) 和 CO2 激光微穿孔。本研究的主要目的是评估 MEF-CO2-激光-微穿孔联合处理对加速大西洋鲑鱼 (Salmo salar) 腌制过程的实施及其对有效扩散系数 (Deff) 的影响。三文鱼鱼片切成圆柱体。使用 100 W CO2 激光器在鲑鱼组织中 50% 和 100% 深度处产生微穿孔。对于 MEF 处理，使用 1 V/cm 的电场强度。通过菲克第二定律和反常扩散模型分析盐浓度随时间的变化，考虑有限圆柱几何。因此，微孔-MEF 处理在 4 小时后达到 3.5% 的盐浓度，而对照需要 12 小时才能达到相同的盐浓度。当两种技术同时应用时，Deff 和最终平衡盐浓度都会增加，从而显着缩短盐渍时间。数学分析表明通过异常拟合良好，呈现亚扩散（α