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Saline distribution during multicomponent salting in pre-cooked quail eggs

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Table 1. Lower limit (L) and upper limit (U) of the diffusion coefficients and Biot number used in the simplex optimization.
Figure 2. Deviation stability during simplex method application for well-stirred brine.
Figure 3. Experimental and FEM estimated saline profiles for NaCl and KCl during salting of quail eggs in well-stirred (a) and at static (b) brine.
Figure 5. Saline distribution profile of KCl after 100 hours in stirring brine and 110 hours in brine at rest.

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