超声波协同真空卤煮牛肉过程中的传质动力学分析

Analysis of Mass Transfer Kinetics during Braising Beef Using Ultrasonic in Synergy with Vacuum

摘要:

以牛腱子肉为研究对象，通过不同真空卤煮、不同超声功率协同真空卤煮、不同超声频率协同真空卤煮3种卤煮方式卤制牛肉，测定卤煮过程中卤牛肉的食盐、水分和质量变化，研究超声波协同真空卤煮牛肉的传质规律。结果表明：食盐含量变化随着真空度、超声波功率和频率的增加而增大，水分含量变化与质量变化随着真空度、超声波功率和频率的增加而减小。卤煮过程中卤牛肉食盐含量变化的动力学参数k1、k2与真空度、超声功率和频率的大小有关；真空度-0.043 MPa、超声波频率28 kHz、功率1 000 W下，食盐含量变化的有效扩散系数De值最大，为1.42×10-4 m2/s，3种卤煮方式的传质驱动力与t0.5/l具有很好的线性关系。真空卤煮与超声协同真空卤煮对卤牛肉的微观结构有显著影响。因此，超声协同真空卤煮对卤牛肉中的传质有显著影响，能促进传质进程，超声波协同真空卤煮最佳传质条件为真空度-0.043 MPa，超声频率28 kHz，超声功率1 000 W，超声时间30 min。

Abstract:

Beef tendon meat was taken as the research object, and the beef was braised by three methods, namely braising under different vacuums, braising under different ultrasonic powers in synergy with vacuum, and braising under different ultrasonic frequencies in synergy with vacuum. The changes in the salt content, moisture content and weight of the braised beef during the braising processes were measured to examine the mass transfer patterns of the ultrasonic-vacuum braised beef. The results show that the changes in the salt content increased with the increases of vacuum degree, ultrasonic power and ultrasonic frequency, whilst the changes in the moisture content and weight decreased with the increases of vacuum degree, ultrasonic power and ultrasonic frequency. The kinetic parameters associated with the salt content changes of braised beef during braising process, k1 and k2, of variation are related to the vacuum degree, ultrasonic power and ultrasonic frequency. Under the conditions of vacuum degree of -0.043 MPa, ultrasonic frequency of 28 kHz and ultrasonic power of 1 000 W, the maximum effective diffusion coefficient De for the salt content change was 1.42×10-4 m2/s. The mass transfer driving force of the three braising methods had a good positive linear relationship with t0.5/l. Vacuum braising and ultrasonic in synergy with vacuum braising had significant effects on the microstructure of the braised beef. Therefore, ultrasonic in synergy with vacuum braising had a significant effect on the mass transfer in the braised beef and could promote the mass transfer process. The optimal mass transfer conditions for the braising under ultrasonic in synergy with vacuum were: vacuum degree, -0.043 MPa; ultrasonic frequency, 28 kHz; ultrasonic power, 1 000 W; ultrasonic time, 30 min.