Simulation of diffusion behavior of NaCl in multi-tissue beef marination process
2023
Shi, Yu | Wang, Yueying | Shi, Jiyong | Li, Zhihua | Huang, Xiaowei | Liang, Jing | Zhang, Xinai | Zhang, Di | Xiaobo, Zou | Hu, Xuetao
To better understand the diffusion behavior of NaCl during beef marinating, energy dispersive spectroscopy combined with scanning electron microscopy were used to acquire NaCl content at successive sampling points in marinated muscle, adipose and connective tissue. The NaCl content at the sampling points was substituted into a mathematical model to calculate accurate diffusion coefficients. Subsequently, geometric models containing all tissues of beef and matching the distribution characteristics of real beef were constructed and brought into COMSOL Multiphysics for simulation. The simulation results were post-processed to visualize the marinade content and its distribution state in beef. The visualization map indicated that the diffusion behavior of NaCl in different beef tissues was transient and irregular. The analysis and validation of the model demonstrated that the proposed method is generally applicable to investigate the diffusion behavior of the marinade in other meats and enables accurate control of the quality of marinated meat products.
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