To accelerate the technological process of salting/marination of animal tissue by applying an electric field; implement an adequate mathematical model of the mass transfer phenomena through models based on fractional calculus formulation; and better comprehend the motion of fluids in animal tissue through scanning electron microscopy.

1.- Develop a full experimental study on salting/marination technology coupled with the application of an electric field to three different animal tissues: a) chicken, b) salmon and c) pork. 2.- Determine the most important parameters for the salting/marination technology coupled with an electric field for the selected animal tissues. 3.- Determine the effectiveness on the utilization of an electric field coupled with the traditional process. 4.- Develop a mathematical model for the salting/marination process including the space fractional approach for diffusion. 5.- Develop an inverse estimation method for the parameters in fractional diffusion, i.e., fractional order and fractional diffusivity. 6.- Analyze, compare and discuss the use of fractional calculus in the formulation of an anomalous diffusion model for salting/marination technology coupled with an electric field against the traditional formulation using Fick's second law. 7.- Study and analyze the roles of salting/marination solution concentration and temperature in fractional diffusion. 8.- Implement the use of a space fractional calculus approach in experiments wheresalting/marination processes are coupled with an electric field.