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温度和超声波对鱼盐浸过程的影响

Elif Aykın-Dinçer¹, Cüneyt Dinçer², Ahmet Aydın³

¹Akdeniz University, Engineering Faculty, Department of Food Engineering, Antalya 07058, Türkiye.

Food research international (Ottawa, Ont.)

|April 12, 2024

概括

超声波和较高的盐水温度显著提高了真空浸期间鱼立方体中盐和水的吸收. 阿苏拉模型最好地预测了这些盐和水动力学.

科学领域:

食品科学与技术食品科学与技术
海鲜加工海鲜加工
质量转移是指质量转移.

背景情况:

真空浸 (VI) 是一种增强食品盐分和水分含量的有前途的技术.
优化盐水参数,如温度,并采用超声波等先进方法,可以提高VI效率.
了解盐 (SG) 和水 (WG) 的动力学对于工艺控制和产品质量至关重要.

研究的目的:

为了研究不同盐水温度和超声波应用对真空浸期间鱼立方体盐和水增益动力学的影响.
确定最大限度地提高鱼盐分和水分吸收的最佳条件.
评估各种运动模型对SG和WG的预测性能.

主要方法:

鱼立方体在三个温度 (5,15,25°C) 上使用4%的NaCl溶液进行真空浸.
评估了VI期间超声波辅助的效果.
在多个时间点 (0-180分钟) 分析样品的盐和水分含量.
动力模型 (Azuara, Diffusive, Peleg, Weibull, Z, L) 与实验数据相匹配. 这些实验模型是根据实验数据进行的.

主要成果:

超声波辅助VI和较高的盐水温度 (高达25°C) 在鱼立方体中显著增加了盐含量和盐 (SG) (P <0.05).
超声波还增强了水的扩散,导致了更高的水 (WG).
盐有效扩散系数 (Ds) 随着超声波增加,在25°C时观察到的最高值.
阿扎瓦拉模型提供了最适合预测SG和WG动力学的模型.

结论:

超声波和升高的盐水温度在VI期间有效地加速鱼的盐和水的吸收.
阿扎瓦拉模型适用于模拟鱼立方体水过程中复杂的质量转移动力学.
这些发现为优化工业盐水处理流程提供了宝贵的见解,以提高海鲜质量和效率.

关键词:

鱼类鱼类鱼类鱼类鱼类数学建模的数学建模这就是NaClCl.超声波超声波是指超声波的使用.湿盐处理湿盐处理湿盐处理

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