大黄鱼腌制过程的数值仿真模型建立  

Numerical Simulation Model Building of the Curing Process of Larimichthys Crocea

作　　者：宋晓燕[1] 阎成峰 刘宝林[1] SONG Xiaoyan;YAN Chengfeng;LIU Baobin(Institute of Biothermal and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学生物系统热科学研究所,上海200093

出　　处：《工业微生物》2023年第4期86-91,共6页Industrial Microbiology

基　　金：国家重点研发计划项目(2017YFD0400404)。

摘　　要：为了响应“健康中国”行动,减少人均食盐摄入量,对大黄鱼腌制过程中NaCl的扩散过程进行准确地描述具有重大意义。文章使用COMSOL Multiphysics有限元分析软件对大黄鱼的湿腌过程建立瞬态仿真模型,通过与实验结果进行对比分析发现,在腌制的前6 h,Na Cl的扩散速率较快,扩散区域主要集中在外表层,在6 h~48 h内扩散速度逐渐放缓。该模型考虑了盐水和鱼肉发生扩散时的物质交换,所以模型的边界条件应该设置为随着扩散通量的增加盐水浓度逐渐减小的动态变化。文章还讨论了鱼肉块的尺寸以及在恒定浓度下不同物质的量的NaCl对腌制过程的影响,所建模型可以为大黄鱼腌制的工艺优化提供参考。In order to respond to the"Healthy China"action and reduce the per capita salt intake,it is of great significance to accurately describe the diffusion process of NaCl during the curing of Larimichthys crocea.In the paper,a transient simulation model of the wet curing process of Larimichthys crocea was developed using COMSOL Multiphysics finite element analysis software.By comparing the analysis with the experimental results,it was found that the diffusion rate of NaCl was fast in the first 6 h of curing,and the diffusion area was mainly concentrated on the exterior,and the diffusion rate gradually slowed down in 6 h~48 h.The model considers the material exchange between the brine and the fish when diffusion occurs,so the boundary conditions of the model should be set to the a dynamic change in salt water concentration that gradually decreases with the increase of diffusion flux.The size of the fish mass and the effect of different amounts of NaCl on the curing process at constant concentrations are also discussed in the paper,and the proposed model can be used as a reference for process optimization of Larimichthys crocea curing.

关 键 词：湿腌 多物理场仿真软件 数值模拟 大黄鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]