Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage

J Food Process Engineering

Sun

Zhou

et al. 2019

The objective of this study was to evaluate the effect of ultrasonic intensity (7.5, 10.0, and 12.7 W/cm2) and treatment time (10, 20, and 30 min) on mass transfer of beef during brining process. Changes in the salt and moisture contents in brined beef showed that ultrasound treatment had a positive effect on the mass transfer during brining process. The high correlation between the weight changes of beef and treatment time indicated that the mass transfer kinetics model could be used to evaluate the weight changes of beef during ultrasonic‐assisted brining process. The increase of NaCl diffusion coefficients calculated by the Fick's second law suggested that ultrasound treatment could accelerate the NaCl diffusion into beef (p < .05). The binarized images visualized the increments of NaCl solution in beef by ultrasonic‐assisted brining. These results provided a basis for the ultrasound application in rapid brining of meat products. Practical applications Ultrasound as a novel and promising technology has some potential advantages in meat processing. This research showed that ultrasound treatment could contribute to the mass transfer during brining processing, and enhanced the NaCl diffusion into beef. The binarized images visualized the quantity of NaCl solution in beef treated with ultrasound. Therefore, ultrasound could be considered as an effective method to accelerate the brining process of meat products.

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonic‐assisted brining on mass transfer of beef

J Food Process Engineering

Sun

Zhou

et al. 2019

“…Generally, when the brining process reaches equilibrium, the NaCl concentration of the liquid phase of cabbage leaves is equal to the concentration of NaCl of the brining solution (y N e ) (Zhao & Eun, 2018). The theoretical equilibrium value was calculated using the initial Chinese cabbage brining solution ratio (…”

Section: Total Water and Nacl Weight Changes Of Chinese Cabbage Durmentioning

confidence: 99%

Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment

Piao

Journal of Food Science

Eun

2020

The effects of ultrasound treatment at different temperatures (4, 10, and 25 • C) on the brining process of Chinese cabbage were investigated based on their salt diffusion coefficients and texture profiles. Salt weight increased significantly, but water weight decreased in Chinese cabbage treated with ultrasound at increasing temperatures. According to Fick's second equation, the effective diffusion coefficient of Chinese cabbage showed a notable increase as temperature was increased. High temperature caused unfavorable texture properties, and among these, hardness showed the most significant decrease when brining temperature was set at 25°C. Consequently, results from the texture profile analysis and brining kinetics modeling suggest that optimal brining conditions could be achieved at 10°C. At this temperature, the diffusion coefficient of Chinese cabbage is higher, the brining time is reduced, and the preferred qualities of kimchi are preserved.

“…The diffusion coefficient calculated by the Fick's second law has been commonly used to evaluate the mass transfer of food during brining process (Du, Zhou, Xu, & Li, 2010; Zhao & Eun, 2018). Volpato, Michielin, Ferreira, and Petrus (2007) estimated the amount of NaCl absorbed in chicken breast during curing process.…”

Section: Introductionmentioning

confidence: 99%

Modeling the NaCl diffusion in beef during brining process

Journal of Food Science

Sun

Zhou

2020

An in‐depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three‐dimensional simulating model of mass transfer was developed to evaluate the NaCl diffusion in beef during brining process. And the validity of this simulating model was verified by comparing the NaCl concentrations evaluated by the numerical simulation simulated with the experimental measurements. The results indicated that the power function time variant equation can predict NaCl concentrations (R2 = 0.995) and accurately calculate the NaCl diffusion coefficient (8.46 × 10–10 m2/s). The simulating model visually showed the NaCl diffusion in beef during brining process. Therefore, this research provided a new method for predicting the NaCl diffusion in realistic meat processing. Practical Application This research gives a new method for predicting the NaCl diffusion in meat product. The method accurately evaluated NaCl concentrations in beef at different brining time and clearly showed NaCl diffusion in beef during brining process, which could be helpful in reducing the cost and the complexity of detecting NaCl concentrations in meat during brining process.