Modeling of sage(Salvia fruticosa Miller)phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation  

作　　者：Elif Aykın-Dinçer Cüneyt Dinçer 

机构地区：[1]Akdeniz University,Engineering Faculty,Department of Food Engineering,Antalya,07058,Turkey [2]Akdeniz University,Food Safety and Agricultural Research Center,07058,Antalya,Turkey [3]Akdeniz University,Finike Vocational School,Department of Food Processing,07740,Antalya,Turkey

出　　处：《Food Bioscience》2023年第3期2302-2311,共10页食品生物科学（英文）

摘　　要：This study aimed to investigate the modelling of the transport of sage phenolics into meat cubes under various vacuum impregnation(VI)conditions(Control,VI-100,VI-250,and VI-500 mbar;ultrasound-assisted(UA)VI-100,VI-250,and VI-500 mbar).Azuara model from five different models has been proposed as a model that can be used successfully in describing kinetic parameters.After 180 min of treatment,the phenolic contents of the samples were determined between 462.7 and 639.8 mg/kg.Although the highest phenolic content(639.8 mg/kg)was obtained in the samples applied UAVI-100,the highest equilibrium phenolic content was calculated in the samples applied VI-100 in the calculations performed with the Azuara model.In addition,the diffusion coefficients calculated for the samples varied between 8.5×10^(-6)and 11.4×10^(-6)m^(2)/s.

关 键 词：Beef meat cubes MARINATION SAGE Phenolic extracts Enrichment Azuara model 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]