草鱼肉块渗透脱水规律研究

Principle of osmotic dehydration of grass carp sheets

为了研究草鱼渗透脱水的一般规律,考察了温度(5～30℃),时间(2～24 h),NaCl浓度(5%～15%),麦芽糊精浓度(0.6～1.2 g/g)以及黄原胶添加量(0～0.004 g/g)等对草鱼渗透脱水过程中鱼块失水量、糖吸收量和盐吸收量的影响。并从理论上详细解释了整个传质过程。试验结果表明:随着时间和温度的增加,失水量、糖吸收量和盐吸收量都增大。NaCl浓度增加,失水量、盐吸收量增大,糖吸收量无显著变化。麦芽糊精浓度增加,盐吸收量显著降低,糖吸收量和失水量一定程度上增大。黄原胶的添加,增大了溶液黏度,三者都减小。

In order to observe the principles of grass carp osmotic dehydration, effects of temperature （5 - 30℃）, time （2- 24 h）, NaCl（5%-15%） and maltodextrin concentration（0. 6-1.2 g/g） and dosage of xanthan gum （0-0. 004 g/g） on water loss, sugar gain and salt gain were researched during osmotic dehydration of grass carp sheets. The process of mass transfer was theoretically explained. Results show that high temperature and long time give raised water loss, sugar gain and salt gain. Increased NaCl concentration also resultes in higher water loss and salt gain, but has little influence on sugar gain. Increased maltodextrin concentration leads to salt gain decrease while sugar gain and water loss increase. With xanthan gum added, water loss ,＇sugar gain and salt gain all decrease for viscosity of solution reduced.