二次回归正交旋转设计优化鸭肉渗透传质模型

The mass transfer model of duck during the osmotic treatment by the method of quadratic regression orthogonal rotated combination

为了研究禽类食品原料在不同的渗透处理条件下的传质和脱水规律,实验选择鸭肉片作为研究对象,采用食盐和蔗糖溶液作为渗透液,在单因素试验的基础上,应用二次回归正交旋转设计研究厚度、渗透液浓度、温度、时间等各因素对鸭肉的影响。结果表明鸭肉渗透脱水的最优加工条件为:盐浓度为9.50%～9.91%,糖浓度为7.81%～8.12%,时间为3h,厚度为2.80～2.92mm,温度为18.22～18.93℃。

The study was to investigate the effect of different factors on water loss and mass transfer of duck during the osmotic treatment by the method of quadratic regression orthogonal rotated combination. The results showed that the thickness of duck slice below 5 mm was favorable to mass transfer during processing. The optimal condition for meat osmotic dehydration was： salt concentration was 9.50%-9.91%, sugar concentration was 7.81%-8.12%, osmotic time was about 3 h, thickness was 2.80-2.92 mm, temperature was 18.22-18.93 ℃.