Salt penetration into food using salt is affected by
Answer (1)
Salt penetration into food is affected by several factors:Time - The longer the food is exposed to salt, the deeper it penetrates.Temperature - Higher temperatures increase molecular movement, speeding up salt absorption.Moisture Content - Moist food allows salt to dissolve and diffuse more easily.Food Structure - Dense or fatty foods (like meat) absorb salt slower than porous foods.Salt Grain Size - Finer salt dissolves and penetrates faster than coarse salt.Osmosis - Salt draws moisture out of food and replaces it, depending on the salt concentration and the food’s natural water content.
