摘要
该文通过对盐渍过程海鳗肌肉中的食盐、水分、质量和密度的变化来研究氯化钠扩散动力学和热力学,以期了解海鳗盐渍过程的基本机制。结果表明,鱼体体积变化与水分失去,水分失去与食盐获得之间具有良好的线性关系,相关系数分别为0.998和0.994。水分失去和食盐获得随着时间变化的拟合相关系数都为0.992,其平均相对误差分别为4.62%和4.87%,动力学模型能很好地与实验数据相吻合。动力学预示的鱼体体积、水分和食盐含量变化,可作为确定腌制时间的依据。热力学研究表明,盐的扩散系数是温度和初始盐渍浓度的函数,活化能的大小表示了温度对扩散过程的影响,活化能随着初始盐渍浓度增加而减小。当鱼体盐浓度较小时,温度是加速腌制的重要因素。
In order to know basic mechanism of salting process of pike eel, the kinetics and thermodynamics of sodium chloride diffusion were studied through the changes of salt content, moisture, weight and density of pike eel muscle during salting. Results show that there are good linear relationships between volume change and water loss of pike eel muscle, and between water loss and salt gain, the correlation coefficients are 0. 998 and 0. 994 respectively. The fitting correlation coefficients of water loss and salt gain along with time change are 0. 992, the average relative deviation are 4. 62% and 4. 87% respectively. Experiments verified that the model was fit to salting process. The changes of volume, water content and salt concentration of pike eel muscle were an indication of salting time. The thermodynamics results indicate that salt diffusion coefficient is function of temperature and initial salt concentration. The magnitude of the activation energy is an indication of the temperature influencing on the diffusion process. The values of activation energy decrease with initial salt concentration increase. When the salt concentration in muscle decreases, temperature starts to be an important factor for accelerating the salting process.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第2期223-228,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
无锡市科技计划招标项目(DL060001)
关键词
扩散
海鳗
动力学
热力学
渗透脱水
盐渍(腌制)
diffusion
pike eel
kinetics
thermodynamics
osmotic dehydration
salting
