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Lin W.-L.,National Research and Development Center for Aquatic Product Processing | Yang X.-Q.,National Research and Development Center for Aquatic Product Processing | Hou C.-L.,National Research and Development Center for Aquatic Product Processing | Hao S.-X.,National Research and Development Center for Aquatic Product Processing | And 6 more authors.
Modern Food Science and Technology | Year: 2013

During immersion chilling and freezing (ICF) process, mass transfer was a major factor directly affecting the application of ICF. The penetration model and law of different solutes during ICF was investigated by establishing the gelatin models and explored the penetration law of shrimp. The results indicated that the penetration depths of betaine, propanediol and sodium chloride in gelatin model were 0.2 cm, 0.35 cm and 0.4 cm, respectively, while the penetration depths of them in shrimps were 0.25 cm, 0.31 cm and 0.35 cm, respectively. The transfer contents of betaine, propanediol and sodium chloride in gelatin were 4.35±0.12 mg/g, 6.15±0.12 mg/g and 11.73±0.18 mg/g, respectively, and the transfer contents of them in shrimps were 0.86±0.07 mg/g, 1.53±0.11 mg/g and 1.67±0.08 mg/g, respectively. Through regression analysis of solute changes during ICF, the solute penetration regression model could express the penetration law of solute. It was found that transfer trend of betaine, propanediol and sodium chloride in shrimp and gelatin were consistent. Before 5 min, the penetration rates of betaine, propanediol and sodium chloride showed a linear increase. After 6 min, the penetration rates became slow. According to the math model, the diffusion coefficients of betaine, propanediol and sodium chloride in gelatin model were 4.16×10-7 m2/s, 1.27×10-6 m2/s and 1.66×10-6 m2/s, respectively. The diffusion coefficients of three solutes in shrimps were 2.34×10-7 m2/s, 9.36×10-7 m2/s and 1.36×10-6 m2/s, respectively. Source

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