《胶原酶的提取及性质研究》-毕业论文（设计）.docVIP

目录 南京工业大学本科生毕业论文 6 PAGE 5  2011届毕业设计(论文) 课题题目： 胶原酶的提取及性质研究 院（系）： 食品与轻工学院 专 业： 食品科学与工程 学 号： 1304070104 姓 名： 指导教师： （讲师） 起讫日期： 2011.4—2011.6 2011年5月 Abstract Ⅱ 3 摘要 Ⅰ 胶原酶的提取及性质研究 摘要 腌制是肉制品加工的基本工艺，对于产品的品质具有非常重要的意义。腌制方法主要有湿腌、干腌、盐水注射、混合腌制。腌制品盐含量的控制主要采用实际经验，缺少理论计算。本研究主要目的是揭示湿腌过程中盐分的扩散规律，选定盐含量为主要测量指标，通过研究原料肉大小、腌制液浓度、腌制温度、腌制时间对腌制扩散的影响，获取腌制品盐含量的预测模型。结果表明：原料肉的厚度与扩散平衡时间成反比，腌制浓度与扩散平衡时间成反比；温度、浓度会促进扩散的进行，与扩散系数成正相关，时间和厚度与扩散系数无相关性。 数学模型为，其中D扩散系数；t腌制时间（s）；d原料肉厚度（m）；c腌制液浓度（％），Cma为腌制品的盐含量（％）。 关键词：预测 盐含量 扩散 猪肉 The salt content of salted prediction Abstract Curing as the basic technology，had great significance to the quality of meat product. Curing methods mainly included wet salted, dried salted, saline injection and mixed pickled. Salt content in products was mainly controlled by practical experience, the lack of theoretical calculations. The main purpose of this study was to reveal the process of wet-cured salt-diffusion laws and obtain salt content prediction model, which salt content selected as the main measurement of indicators, that the size of raw meat, preserved solution concentration, temperature curing and salting time regarded as factors. The results showed that: the thickness of the raw materials and the time was inversely proportional to the time of salt diffusion, so did concentration and curing time; temperature and the concentration would promote the diffusion of salt and with the diffusion coefficient was positively related ,while time and thickness of diffusion coefficient with no correlation. Mathematical model was, ,Diffusion coefficient D; curing time t (s); raw meat thickness d (m); salt solution concentration C (%),salt content of products Cma (%). Key Words: Prediction; Salt content; Diffusion ;Pork 目 录 摘要……………………………………………………………………………………………ⅠABSTRACT…………………………………………………………………………………Ⅱ 前