摘要
通过动力学模型的建立,来估算和控制鲍鱼腌制需要的时间以及其内部的含盐量,从而控制干制鲍鱼的品质,促进干鲍的工业化生产。得出盐渍时不同时间下的失水率和含盐量的动力学方程分别为:w1=9.21t100+9.32t和S+G=4.42t100+52.56t,从而根据不同的工艺要求指导实际生产。
Through the establishment of dynamic model, to estimate and control the abalone souse needs time and its internal salt content, so as to control the quality of dried abalone, promote industrialization production of dried abalone. Kinetics equations are obtained at different time under the water loss rate and the salt content were：w1=9.21t/100＋9.32 tand S＋G=4.42t/100＋52.56 t. Thus according to different technical requirements to guide the practical production.
出处
《食品与发酵科技》
CAS
2015年第1期48-50,59,共4页
Food and Fermentation Science & Technology
关键词
鲍鱼
动力学
渗透脱水
腌制
abalone
kinetics
osmotic dehydration
salted
