食品工业科技2012，Vol.33Issue(16)：265-267,272,4.
猪皮超声波乳化脱脂工艺的研究
Study on ultrasound degreasing of pigskin with emulsifying agents
陈丽清 1陈清 1韩佳冬 1马良 2张宇昊2
作者信息
- 1. 西南大学食品科学学院,重庆400716
- 2. 西南大学食品科学学院,重庆400716 重庆市特色食品工程技术研究中心,重庆400716
- 折叠
摘要
Abstract
The effect of ultrasound degreasing on pigskin was investigated with three surface active agents= NP- 10,AEO-9,SDBS. The optimal degreasing process was established by testing the indexes of degreasing rate and collagen loss rate. The result showed that ultrasound together with emulsifying agents could improve degreasing rate remarkably and the degreasing effect of SDBS was the best. The optimal degreasing condition was 0.75% SDBS treatment for 2h under ultrasound at room temperature and 1：2.5 of material-liquid ratio. Under this optimal condition,the degreasing rate and collagen loss rate were 68.67% and 10.01%, respectively.关键词
猪皮/超声波/表面活性剂/脱脂Key words
pigskin/ultrasound/surface active agents/degreasing分类
轻工纺织引用本文复制引用
陈丽清,陈清,韩佳冬,马良,张宇昊..猪皮超声波乳化脱脂工艺的研究[J].食品工业科技,2012,33(16):265-267,272,4.
