摘要
通过跟踪检测咸蛋腌制过程中蛋清氯化钠浓度的变化，观察到蛋清粘度对氯化钠进入蛋清的显著作用。利用超声波降低蛋清粘度的特性，把超声波技术应用于咸蛋的腌制，明显促进氯化钠的渗透与扩散，缩短了腌制时间。这一结果从粘度的角度初步揭示了超声波促进咸蛋腌制的机理，为超声技术在咸蛋生产中的应用提供了重要的理论依据。
This paper detected the variation of sodium chloride (NaCl) in egg white during the salting process of duck eggs and found that the viscosity of egg white had a natable effect on the velocity of NaCl penetrating into egg white. Taking advantage of the characteristics of ultrasonic wave which can decrease the viscosity of egg white,ultrasonic wave technology was applied in salting duck eggs with the result of promoting the osmosis and diffusion of NaCl and shortenting the salting period. This result preliminarily proclaimed the mechanism that ultrasonic wave promoted duck egg salting and provided important theoretical basis for the application of ultrasonic wave to the production of salted duck eggs.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
1996年第3期71-74,共4页
Journal of Fuzhou University(Natural Science Edition)
关键词
咸蛋
腌制
氯化钠
浓度
蛋清
粘度
超声波
duck egg salting
NaCl
egg white viscosity
ultrasonic wave
