Application of an Ultrasonic Technique for Improving the Diffusion of Sodium Chloride in the Salted Eggs Processing

摘要

The influence of ultrasonic under different processing conditions on the diffusion of sodium chloride in the salted egg processing is investigated. The ultrasonic treatment is performed by the ultrasonic generator system with constant frequency and maximum power of 40 kHz, 200 watts, respectively. The salted eggs obtained from the ultrasonic treatment method are compared with those from the conventional salt solution soaking method and from the salt clay covering method. Effects of sodium chloride concentration and curing temperature on the diffusion of sodium chloride into the eggs are considered. Results showed that the ultrasonic treatment has significant effect on the diffusion of the sodium chloride as compared to the samples from two conventional methods. The results of this study are expected to lead to guidelines that will allow the design of the application of ultrasonic assisted curing technique for the salted egg processing which increases quality and reduces curing time.