温度和压强对鸭肉食盐渗透与水分扩散的影响

Effects of temperature and pressure on salt infiltration and water diffusion in duck meat

以鸭胸肉为实验原料,研究常压温度(4、25、-20、-40℃)和真空(负压)低温环境(-40℃,-1.0 Pa)对鸭肉传质(食盐)渗透与水分扩散的影响实验。结果表明,鸭肉在渗透过程中的含水量随温度和压强变化总体表现为真空低温>25℃>4℃>-20℃>-40℃;以食盐为传质对象的渗透过程遵循菲克第二定律,常温及真空低温环境有利于食盐的渗透,实验温度与压强设计变化为真空低温(-1.0 Pa、-40℃)、-40、-20、4、25℃时,实验的渗透速率常数分别为1.271 60、0.212 98、0.393 45、0.588 61和1.012 42 h^(-1),最大食盐渗透量分别为7.599 23、2.155 79、2.769 55、4.076 27、5.796 78 g/100g,结果显示为真空低温环境下的食盐渗透效果最好。

Duck breast meat was used as raw material to study the effect of atmospheric pressure at different temperature（4 ℃,25 ℃,-20 ℃,-40 ℃）,vacuum（ negative pressure） low temperature（-40 ℃,-1. 0 Pa） on the salt and water diffusion in duck meat. The results showed that the changes of water content in duck meat during infiltration process were vacuum temperature 25 ℃ 4 ℃ -20 ℃ -40 ℃. The permeation process of salt as mass transfer object followed Fick＇s second law,and the vacuum low temperature environment benefited salt penetration. The experimental temperature and pressure design change into vacuum low temperature（-1. 0 Pa,-40 ℃）,-40 ℃,-20 ℃,4 ℃,25 ℃,the permeation rate constants of the experiment are 1. 271 60 h^（-1）,0. 212 98 h^（-1）,0. 393 45 h^（-1）,0. 588 61 h^（-1） and 1. 012 42 h^（-1） respectively,and the maximum salt permeability was 7. 599 23 g/100 g,2. 155 79 g/100 g,2. 769 55 g/100 g,4. 076 27 g/100 g,5. 796 78 g/100 g,respectively. The results showed that the salt penetration under vacuum low temperature environment was the best.