不同加热方式对鸭肉渗透传质过程的影响研究

Study on the effect of different heating methods on the process of duck meat infiltration and mass transfer

为了研究鸭肉在不同加热方式处理时的食盐及水分扩散规律,实验采用蒸煮、微波和烘烤等3种加热方式,10%的盐水环境中对鸭胸肉进行加热处理传质实验。通过测定传质过程中鸭胸肉的食盐、水分含量以及总重变化,获得鸭肉在不同加热方式中的传质动力学数据,从而得到最适传质条件。结果表明:3种加热方式的鸭胸肉总重变化量、盐分含量变化量以及水分含量变化量与传质时间都呈现显著的相关性;加热传质时鸭肉总重变化的动力学参数k_1、k_2值与加热方式有关;不同加热方式处理时的传质驱动力(1-Y^(NaCl))与t^(0.5)/l具有较好的相关性(R^2≥0.7905);微波加热中低火档环境下鸭肉传质扩散系数(De)值最大,为2.971×10^(-4)m^2/s,红外加热80℃时鸭肉传质的De值较小,为5.68×10^(-8)m^2/s;对于不同加热方式,相同加热时间的鸭肉样品来说,其De值大小顺序基本表现为:微波加热>水浴加热>红外加热。

In order to study diffusion rule of the salt and water of duck meat under different heating methods, 3 kinds of heating methods including cooking, microwave and baking were adopted, and heating treatment and mass transfer experiment of duck breast meat were conducted in 10% saline environment. The changes of salt, water content and total weight of duck breast meat in the process of mass transfer were determined, mass transfer dynamic data of duck meat treated by different heating methods was obtained, and the optimum mass transfer condition was obtained. The results showed that the varia- ble quantity of total weight of duck breast meat, the variable quantity of salt content and the variable quantity of water content had a remarkable correlation with mass transfer time. The dynamic parameters k1 and k2 value of the changes of total weight of duck meat were related to the heating methods during heating and mass transfer. Under different heating conditions, the mass transfer driving force （ 1 - YNaCl） had a good correlation with t0.5/1 （R2 ≥10. 7905 ）. Under the condition of the medium and low fire of microwave heating, the mass transfer diffusion coefficients （De） value of duck meat was the maximum, and it was 2. 971 × 10-4m2/s. When infrared heating temperature was 80℃, the De value of duck meat mass transfer was smaller, and it was 5.68 × 10-Sm2/s. The duck samples treated by different heating methods and same heating time, and the size order of De value was microwave heating, water bath heating and infrared heating.