Effect of salt diameter on cooking properties

在本研究中，我们研究了盐的直径对其在食物表面的溶解度的影响，并开发了一种新的非破坏性和实时监测系统，用于盐的溶解度或渗透性。结果表明，盐的组成和直径对盐的含盐量都有影响。此外，我们还开发了新的电阻抗评价系统。

In the present study, we examined the effects of diameters of salts against their solubility on food surface, and we developed a novel non-destructive and real-time monitoring system for solubility or osmosis of salt. It was found that not only components but also diameter of salts affected saltiness. Furthermore we were able to develop the new evaluation system by electric impedance.