鸭蛋蛋壳传质特性研究
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国家自然科学基金项目(31071578)和华中农业大学基础研究专项(52902-0906202243)


Studies on the osmotic characteristics of duck’s eggshell
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    摘要:

    鸭蛋壳的传质特性是影响咸鸭蛋腌制速率和品质的重要因素,为探索咸鸭蛋腌制过程中Na+和Cl-的传质机制,以去除蛋清蛋黄且清洗干净的鲜鸭蛋空壳为材料,研究鸭蛋壳传质速率随腌制液(NaCl溶液)质量分数、溶液温度和腌制时间的变化规律。结果表明:腌制液质量分数对鸭蛋壳传质速率的影响显著,在其他腌制条件相同时,腌制液质量分数为临界饱和时,鸭蛋壳的传质速率最大;一定范围内,腌制温度对鸭蛋壳传质速率的影响不显著;蛋壳传质速率随时间呈先增后减趋势。

    Abstract:

    The duck eggshell is an important factor affecting the salting time and quality of the salted duck egg. For further mass transfer mechanism of Na+,Cl- in the process of pickled eggs, changes of duck’s eggshell mass transfer rate with curing liquid mass fraction of NaCl, temperature and time was researched. The experiment from single factor showed that effect of the mass fraction of NaCl in the pickling liquid on duck’s eggshell mass transfer rate is significant,the most appropriate value of NaCl mass fraction is critical saturation. In a certain range, effect of temperature on the mass transfer rate of duck’s eggshell is not significant. The structure characteristics of duck’s eggshell are important factors to influence the mass transfer rate in the summer and winter, the eggshell mass transfer rate with time was first increased and then decreased.

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张益鹏,王树才,王石泉.鸭蛋蛋壳传质特性研究[J].华中农业大学学报,2014,33(2):123-127

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