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KMID : 1024420200240040251
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Food Engineering Progress
2020 Volume.24 No. 4 p.251 ~ p.260
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Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process
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Lee Nak-Hun
Park MIn
Park Jin-Hong
Yin Ye-Won
Oh Sang-Yup
Cho Hyung-Yong
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Abstract
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Todarodes pacificus is an important marine resource commercialized in South Korea, Japan, and China. The objective of this work is to investigate the effectiveness of different mathematical models (diffusive model, Newton's model, Henderson-pabis's model, Page's model, and Weibull's model) in precisely explaining the moisture gain/loss and salt gain of the squid slices immersed in saline solutions. Brine concentrations of immersion used were 2.5, 5, 10, and 15% (w/w) for various durations (0-360 min). The effective diffusion coefficients of salt ranged from 0.549×10?9 to 0.841×10?9 m2/s, while the moisture values ranged from -0.077×10?9 to 0.374×10?9 m2/s. The experimental results of moisture and salt transfer fitted well into the Henderson-Pabis and Page models, respectively. The results presented in this study support the potential to predict the mass transfer of squid using mathematical modeling.
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KEYWORD
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squid, impregnation, mass transfer, mathematical model, osmotic dehydration
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