Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation

This study aimed to investigate the modelling of the transport of sage phenolics into meat cubes under various vacuum impregnation (VI) conditions (Control, VI-100, VI-250, and VI-500 mbar; ultrasound-assisted (UA) VI-100, VI-250, and VI-500 mbar). Azuara model from five different models has been proposed as a model that can be used successfully in describing kinetic parameters. After 180 min of treatment, the phenolic contents of the samples were determined between 462.7 and 639.8 mg/kg. Although the highest phenolic content (639.8 mg/kg) was obtained in the samples applied UAVI-100, the highest equilibrium phenolic content was calculated in the samples applied VI-100 in the calculations performed with the Azuara model. In addition, the diffusion coefficients calculated for the samples varied between 8.5 × 10−6 and 11.4 × 10−6 m2/s.