Ultrasonic pretreatment technology was used to improve the efficiency of the salting process of duck eggs. Ultrasound can be able to reduce the viscosity of egg white as well as increasing the speed of salt penetration. The maturity of salted duck egg was affected by the salt concentration, curing temperature and time. A dynamic model was presented to describe the effects of curing conditions on the maturation of salted eggs. The change of salt content in egg yolk followed a first-order chemical reaction, while the egg white modeled a linear regression equation. It was found that the theoretical estimates obtained from the dynamic model are consistent with the experimental results. The model was proved to reflect dynamic characteristics of salt diffusion and mass transfer in the pickling solution and duck eggs. Through the study of the dynamic model, this experiment revealed the changes of egg's salt content in pickling process under different conditions.
|Original language||English (US)|
|Number of pages||7|
|Journal||International Agricultural Engineering Journal|
|State||Published - Jun 2016|
- Duck egg
- Dynamic model
- Salting process