草鱼低温循环腌制过程中的传质动力学研究

摘要

通过测定草鱼腌制过程中的NaCl含量、水分含量、持水力、传质系数及质构等相关指标来研究草鱼低温循环腌制过程的传质动力学.结果表明,低温循环腌制的腌制速度明显大于静置低温腌制速度,且随着循环流量增加,腌制速度呈上升趋势,当循环流量达到一定程度,腌制速度将趋于平衡.临界循环流量为1100 mL/min,此参数可为其工业应用提供参考.综合评价,循环腌制的含水量、持水力与质构指标均优于静置腌制,以中速(1100 mL/min)效果最佳,传质系数为1.61×10-9 m2/s.%Some critical indexes including NaCl content, moisture content, water holding capacity, mass trans-fer coefficient and texture during the process of grass carp circulation were detected to evaluate the mass transfer dynamics in low temperature.The experimental results showed that using soused with circulant cold water was more effective to enhance curing speed than soused with static water. With the help of cycling flow, curing speed was faster and faster until the cycling flow reached to a certain extent. Critical flow was 1100 mL/min,which could be used in industry as reference. In a word, cycle pickled in some physical indexes such as moisture con-tent, the water holding capacity and texture was better than stable pickled, with medium speed(1100 mL/min) and transfer coefficient 1.61×10-9 m2/s was effective.