摘要
影响咸蛋加工中食盐传递的因素主要有蛋内容物、蛋壳、溶液及环境等方面。通过对相关影响因素的控制,不但可以加快食盐的传递速度、缩短加工周期,还能提高产品的质量及其稳定性。
Factors on the transfer of salt in the processing of salted egg mainly are the content of the egg, egg shell ,the solution and the environment.By controlling these factors, not only the speed of transfer can be speeded up and the processing cycle be shortened, but also the quality and its stability of the products can be improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期323-325,329,共4页
Science and Technology of Food Industry
关键词
禽蛋
盐水浸泡法
渗透传质
egg
dip in brine
mass transfer by infiltration
