鹅肉腌制过程中食盐渗透扩散规律的研究Research on Permeation and Diffusion Rule of Salt in the Curing Process of Goose
章银良,庞丹洋,卢慢慢,姜春鹏
摘要(Abstract)：
对不同温度和不同食盐腌制浓度下鹅肉的渗透规律进行了研究,采用数学拟合发现腌制温度和浓度对鹅肉中食盐渗透规律的影响符合指数增长的规律。高温和高浓度的盐溶液有利于食盐的渗透,随着温度的变化(4,16,25,35℃),食盐的渗透速率常数从2.3155,2.5318,3.3432h~(-1)增加到3.9714h~(-1);随着浓度的变化(3%,5%,7%,10%,12%),食盐的渗透速率常数从2.88,3.08,3.30h~(-1)增加到3.34h~(-1)。当鹅肉中的盐浓度和腌制液的盐浓度达到动态平衡时,食盐的渗透速率逐渐趋于稳定。
关键词(KeyWords)： 鹅肉;腌制;渗透规律;渗透速率常数;渗透速度
基金项目(Foundation):
作者(Author): 章银良,庞丹洋,卢慢慢,姜春鹏
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