Atatürk University, Department of Food Engineering, Erzurum, Turkey.
Meat Sci. 2014 Jan;96(1):311-4. doi: 10.1016/j.meatsci.2013.07.026. Epub 2013 Jul 24.
Changes in water activity (a(w)), moisture and salt contents and salt effective diffusion coefficients (D(eff)) of pastırma samples during the curing process were determined. At the end of the curing stage, a(w) values decreased to 0.942. The average initial moisture content of the samples decreased from 74.56% to 66.64%, depending on the curing time and the average salt content increased to 15.65 g NaCl/100 g dry matter at the end of the 48-hour curing process. Pastırma samples were assumed the geometry of endless slices, and the analytical solution of Fick's second equation was used for determination of salt D(eff) values. Salt D(eff) values were found to vary between 1.49×10(-9)-4.08×10(-9) m(2)/s.
测定了干腌火腿在腌制过程中水分活度(a(w))、水分和盐分含量以及盐有效扩散系数(D(eff))的变化。在腌制阶段结束时，a(w)值降至 0.942。样品的平均初始水分含量从 74.56%降至 66.64%，具体取决于腌制时间，平均盐含量在 48 小时腌制过程结束时增加至 15.65 g NaCl/100 g 干物质。假设干腌火腿样品的形状为无限薄片，采用菲克第二定律的解析解来确定盐 D(eff)值。发现盐 D(eff)值在 1.49×10(-9)-4.08×10(-9) m(2)/s 之间变化。
