NaCl在鱼体内扩散的动力学分析与模拟:超声功率的影响

IF 3.2 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yongzheng Hu, Bao Zhang, Yajie Li, Huizhen Zou, Patchanee Yasurin
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引用次数: 0

摘要

肉类通常在烹调前用氯化钠(NaCl)腌制,以提高其风味和质量。然而,传统的固化方法效率低,且造成NaCl分布不均匀。本研究基于传质动力学研究了超声处理对虹鳟鱼固化效率的影响,建立了超声功率(0-300 W)对虹鳟鱼固化效果的单向影响模型,并建立了超声辅助下NaCl固化过程的传质模拟模型。超声波有效地促进了NaCl在溶液和鱼体之间的传递,且超声功率越高,效果越明显。超声功率显著影响了与总质量(\(\:{\varDelta\:M}_{t}^{o}\))、水质量(\(\:{\varDelta\:M}_{t}^{W}\))和NaCl质量(\(\:{\varDelta\:M}_{t}^{NaCl}\))相关的动力学参数k1和k2。传质驱动力(k2)随超声功率的增大而增大,其中\(\:{\varDelta\:M}_{t}^{o}\)、\(\:{\varDelta\:M}_{t}^{W}\)和\(\:{\varDelta\:M}_{t}^{NaCl}\)的k2值在300 W时达到峰值。超声对NaCl扩散系数(Ds)有显著增强作用,在300 W时达到峰值增强。Ds的增加可归因于超声波的空化和机械效应,促进了NaCl在鱼体内的扩散。最后,建立了超声辅助腌制过程中鱼体内NaCl扩散的可视化模型,为工业加工过程中NaCl扩散的预测提供了一种新的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Kinetic Analysis and Simulation of NaCl Diffusion in Fish: The Effects of Ultrasonic Power

Kinetic Analysis and Simulation of NaCl Diffusion in Fish: The Effects of Ultrasonic Power

Meat is typically cured with sodium chloride (NaCl) before cooking to enhance its flavor and quality. However, traditional curing methods are inefficient and cause inconsistent NaCl distribution. In the present study, we aimed to investigate the effects of ultrasonic treatment on the curing efficiency of rainbow trout based on mass transfer kinetics, present a novel unidirectional model to explore the effects of ultrasonic power (0–300 W), and establish a simulation model to visualize mass transfer of NaCl during ultrasonic-assisted curing. Ultrasonic application effectively promoted NaCl transfer between the solution and fish, with a greater effect at higher ultrasonic power levels. Ultrasonic power significantly influenced the kinetic parameters k1 and k2 related to changes in total (\(\:{\varDelta\:M}_{t}^{o}\)), water (\(\:{\varDelta\:M}_{t}^{W}\)), and NaCl (\(\:{\varDelta\:M}_{t}^{NaCl}\)) weights. The mass transfer driving force (k2) increased with increasing ultrasonic power, and the k2 values for \(\:{\varDelta\:M}_{t}^{o}\), \(\:{\varDelta\:M}_{t}^{W}\), and \(\:{\varDelta\:M}_{t}^{NaCl}\) peaked at 300 W. Ultrasound application significantly enhanced NaCl diffusion coefficient (Ds), with peak enhancement at 300 W. The increased Ds can be attributed to the cavitation and mechanical effects of the ultrasonic waves, facilitating NaCl diffusion into the fish. In conclusion, a visual model was developed to illustrate NaCl diffusion in fish during ultrasonic-assisted curing, providing a novel method for predicting NaCl diffusion in industrial processing.

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来源期刊
Food Biophysics
Food Biophysics 工程技术-食品科技
CiteScore
5.80
自引率
3.30%
发文量
58
审稿时长
1 months
期刊介绍: Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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