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오징어 염지공정에서 물질전달의 수학적 모델링

Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process

산업식품공학 2020년 24권 4호 p.251 ~ 260
이낙훈, 박민, 박진홍, 인혜원, 오상엽, 조형용,
소속 상세정보
이낙훈 ( Lee Nak-Hun ) - CHA University Department of Food Science and Biotechnology
박민 ( Park MIn ) - CHA University Department of Food Science and Biotechnology
박진홍 ( Park Jin-Hong ) - CHA University Department of Food Science and Biotechnology
인혜원 ( Yin Ye-Won ) - CHA University Department of Food Science and Biotechnology
오상엽 ( Oh Sang-Yup ) - Seoul National University School of Electrical and Computer Engineering
조형용 ( Cho Hyung-Yong ) - CHA University Department of Food Science and Biotechnology

Abstract


Todarodes pacificus is an important marine resource commercialized in South Korea, Japan, and China. The objective of this work is to investigate the effectiveness of different mathematical models (diffusive model, Newton's model, Henderson-pabis's model, Page's model, and Weibull's model) in precisely explaining the moisture gain/loss and salt gain of the squid slices immersed in saline solutions. Brine concentrations of immersion used were 2.5, 5, 10, and 15% (w/w) for various durations (0-360 min). The effective diffusion coefficients of salt ranged from 0.549×10?9 to 0.841×10?9 m2/s, while the moisture values ranged from -0.077×10?9 to 0.374×10?9 m2/s. The experimental results of moisture and salt transfer fitted well into the Henderson-Pabis and Page models, respectively. The results presented in this study support the potential to predict the mass transfer of squid using mathematical modeling.

키워드

squid; impregnation; mass transfer; mathematical model; osmotic dehydration

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