木糖醇对腌制猪里脊肉中氯化钠扩散行为影响的模拟研究
Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin.
作者信息
Chen Dan, Zhu Qiujin, Zhou Ying, Wan Jing, Deng Li, Wang Lei, Liu Linggao, Gu Sha, Huang Yanpei, Zhou Yeling, Bi Shenghui
机构信息
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
出版信息
Foods. 2023 Mar 29;12(7):1451. doi: 10.3390/foods12071451.
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick's second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10 m·s, 1.22 × 10 m·s, 1.2 × 10 m·s, and 1.15 × 10 m·s when the amount of xylitol added was 0%, 4%, 8%, and 12% (/), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process.
多元醇介导的腌制对于生产低盐腌肉制品具有巨大潜力。本研究调查了腌制过程中氯化钠（NaCl）的传质动力学和单向扩散模拟。此外，利用菲克第二定律测定了木糖醇介导腌制猪里脊肉中NaCl的扩散系数（De）。结果表明，添加木糖醇可降低NaCl的De。当木糖醇添加量分别为0%、4%、8%和12%（/）时，使用单向模型计算的NaCl的De分别为1.29×10⁻¹¹m²·s⁻¹、1.22×10⁻¹¹m²·s⁻¹、1.2×10⁻¹¹m²·s⁻¹和1.15×10⁻¹¹m²·s⁻¹。该结果与幂函数时变模型的预测值相符。此外，利用COMSOL Multiphysics构建了传质的三维模拟模型，以评估腌制过程中猪里脊肉中NaCl的扩散。该模型具有较高的准确性，可用于描述腌制过程中NaCl的扩散。总体而言，本研究为腌制过程中NaCl的扩散和分布提供了基础。
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