肉类研究2025，Vol.39Issue(9)：26-34,9.DOI:10.7506/rlyj1001-8123-20250120-016
高体鰤湿腌过程中的传质动力学分析
Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing
摘要
Abstract
The influence of different temperatures(4,10 and 20℃)and salt concentrations(5%,10%and 15%)on mass transfer kinetics during the wet-curing process of Seriola dumerili was analyzed.The changes of mass,water content,and salt content in fish meat were measured to explore the relationship between curing conditions and mass transfer.The results showed that the pattern and kinetic parameters of mass transfer during S.dumerili wet-curing could be changed by controlling the temperature and salt concentration.At a constant temperature,the effective diffusion coefficient(De)first increased and then decreased with increasing salt concentration,and at 10%salt concentration the maximum values of 3.69×10-10,4.25×10-10 and 4.49×10-10 m2/s were observed for 4,10 and 20℃,respectively.At a constant salt concentration,the De increased with increasing temperature.At 10℃,the middle values of 4.08×10-10,4.25×10-10 and 3.06×10-10 m2/s were obtained for 5%,10%and 15%salt concentrations,respectively.Taking into account the quality,safety,diffusion rate,yield and curing efficiency comprehensively,the suitable curing conditions were determined as follows:10℃,10%salt and 6 h.Furthermore,the mass transfer prediction model and the kinetic parameters calculated from the diffusion formula had a good linear relationship.The verification results confirmed the accuracy of the predictive model for the salt content of cured S.dumerili.关键词
高体鰤/湿腌/传质动力学/预测模型Key words
Seriola dumerili/wet-curing/mass transfer kinetics/prediction model分类
轻工纺织引用本文复制引用
陈俊斌,张雅洁,谢松珍,王敏杰,钟赛意,洪鹏志,朱春华,刘寿春..高体鰤湿腌过程中的传质动力学分析[J].肉类研究,2025,39(9):26-34,9.基金项目
广东省高等教育创新团队项目(2021KCXTD021) （2021KCXTD021）
湛江市现代化海洋牧场产业人才振兴计划项目(CYRC002) （CYRC002）
广东海洋大学揭榜挂帅项目(030301022301) （030301022301）
广东海洋大学科研启动项目(060302042311) （060302042311）
