The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures
The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures
复制标题
DOI：
10.1111/j.1365-2621.2005.01086.x
复制
发表时间：
2006-04
影响因子：
3.3
通讯作者：
S. Mujaffar;C. Sankat
中科院分区：
文献类型：
--
作者：
S. Mujaffar;C. Sankat
研究了海水温度(20、30、40和50℃)对鲨鱼片(10[倍增]5[倍增]1 cm)在饱和(100°)盐水中的渗透干燥行为的影响。考察的参数包括减重、失水、增盐和水分活度。利用基于Fick扩散定律的各种数学解对吸盐量和水分数据进行了分析，并在考虑工艺变量后预测了有效扩散系数。Azuara等人提出的表述。(1992)在Crank(1975)提出的模型的基础上，成功地用来预测平衡点和计算渗透过程中不同时刻的扩散系数和脱水初期的扩散系数。
The effect of brine temperature (20, 30, 40 and 50 °C) on the osmotic drying behaviour of shark slabs (10 [multiplication] 5 [multiplication] 1 cm) in saturated (100°) brine was investigated. The parameters investigated were weight reduction, water loss, salt gain and water activity. Salt uptake and moisture data were analysed using various mathematical solutions based on Fick's Law of Diffusion and the effective diffusion coefficients were predicted after considering the process variables. The expressions presented by Azuara et al. (1992), based on the model presented by Crank (1975), were successfully used to predict the equilibrium point and to calculate diffusion coefficients at not only the initial stages of dehydration, but also at different times during the osmotic process.