水产品腌制过程中NaCl传递的模拟方法及应用进展  

Advances in the Application of Simulation Methods for NaCl Diffusion during Salting of Aquatic Products

作　　者：杨锟 武润琳 李琪琪 李开琪 熊善柏 刘茹 YANG Kun;WU Runlin;LI Qiqi;LI Kaiqi;XIONG Shanbai;LIU Ru(National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),长江经济带大宗水生生物产业绿色发展教育部工程研究中心,湖北武汉430070

出　　处：《食品科学》2025年第8期346-354,共9页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-45)。

摘　　要：NaCl作为腌制料中必不可少的组成成分,其在水产品肌肉中的传递会对水产品微生物、质地与风味等质量特性产生重要的影响。因此,为了提升腌制效率并改善产品品质,研究者就如何控制与预测NaCl的传递过程进行了广泛研究。本文从理论模型、预测模型与有限元分析3个方面介绍当前NaCl传递过程的模拟方法,并详细阐述3种模拟方法在水产品腌制过程中的应用现状与优缺点,以期为腌制类水产品的创新发展与智能生产提供一定的理论和技术参考。NaCl is an essential component of salting ingredients,and NaCl diffusion in aquatic animal muscles significantly influences the microbiology,texture and flavor of aquatic products.Consequently,in order to improve the salting efficiency and product quality,researchers have made extensive efforts on how to control and predict the diffusion of NaCl during the salting process.This paper introduces the current simulation methods of NaCl diffusion from three perspectives:theoretical model,predictive model and finite element analysis.It provides a comprehensive overview of the current status of the application of the three simulation methods as well as their advantages and disadvantages in the salting process of aquatic products.This review aims to provide theoretical and technical references for the innovative development and intelligent production of salted aquatic products.

关 键 词：传质 扩散模型 预测模型 有限元分析 扩散系数 应用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]