影响咸蛋加工中食盐传递的因素  

Factors on the transfer of salt in the processing of salted egg

作　　者：程定均[1] 侯大军[1] 尚永彪[1] 杜杰[1] 陈峰[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2009年第2期323-325,329,共4页Science and Technology of Food Industry

摘　　要：影响咸蛋加工中食盐传递的因素主要有蛋内容物、蛋壳、溶液及环境等方面。通过对相关影响因素的控制,不但可以加快食盐的传递速度、缩短加工周期,还能提高产品的质量及其稳定性。Factors on the transfer of salt in the processing of salted egg mainly are the content of the egg, egg shell ,the solution and the environment.By controlling these factors, not only the speed of transfer can be speeded up and the processing cycle be shortened, but also the quality and its stability of the products can be improved.

关 键 词：禽蛋 盐水浸泡法 渗透传质 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]