Research on Quick Salting Duck Egg with Pulsed Pressure and Water Cycle Technology

Abstract:

A pulsed pressure-water cycle technology was applied to accelerate the salting process. Effects of pulse pressure amplitude, high pressure holding time/atmospheric pressure holding time ratio and water cycle acting time on salt contents of duck white and duck yolk were studied by single factor and orthogonal array design methods. The experimental results showed that during the 3 day salting with 24% Salt solution under 30 °C. To obtain optimal quality of salted eggs and the optimum mass transfer rate, solution was obtained under the following conditions: pulse pressure amplitude was 140 kpa and high pressure holding time/ atmospheric pressure holding time ratio was 8:16min, water cycle pulsation ratio was 2:10 min, and the water cycle acting time was 132 min.

• Periodical: Applied Mechanics and Materials (Volume 422)
• Pages: 94-99
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.422.94
• Online since: September 2013
• Authors: Shi Quan Wang, Shu Cai Wang, Yi Peng Zhang, Rong Zhang
• Keywords: Pulsed Pressure, Salting Duck Egg, Water Cycle

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