花胡瓜洗鹽數學模式

Mathematical Models of Pickled Cucumber Desalting Process

李允中(Yeun-Chung Lee)

《農業機械學刊》 7卷4期 (1998/12) Pp. 65-77

https://doi.org/10.30062/JAM.199812.0006

摘要

罐頭花瓜是國人日常食用的傳統食品，它的製造程序必需經過醃漬與洗鹽的過程。洗鹽過程消耗大量的水，對環境將引起衝擊。洗鹽使用微分萃取法，這種方法在其他行業較少應用，工程分析的文獻也較爲稀少。本報告探討花胡瓜洗鹽時的質量傳遞現象，經由實驗測得食鹽在醃漬黃瓜的分配係數與擴散係數。以實驗與數學模式探討微分萃取的質量傳遞過程。數學模式所預測的萃取效率數値與實驗值符合。利用數學模式分析得知，在萃取比低於2時，差分萃取可以有效的改善萃取效率，但高萃取比時差分萃取反而成爲不適用的方法。

關鍵字

質量傳遞 ； 萃取 ； 數學模式 ； 醃漬花胡瓜

並列摘要

Soy-sauce flavored pickled-cucumber is one of the popular ethnic food consumed in Taiwan. Desalting plays a key role in the process. In the process, a great amount of fresh water is used such that the potential of environmental impacts is increasing. Differential extraction methods are applied in the desalting process, which are not common practices used in other industries. Engineering analysis of a differential extractor is not easy to find in the literature. Mass transfer during desalting process was studied, both diffusivities and distribution coefficients of salt in the pickled cucumber were experimentally obtained. A mathematical model for differential extraction was developed. Laboratory scale desalting process was studied, the results were compared to data that predicted by the mathematical model. The extraction efficiencies obtained by experimental studies were closely predicted by the mathematical model. As predicted by the mathematical model, differential extraction was favorite at stripping rate lower than 2, but at high stripping rate, differential extraction was quite unattractive.

並列關鍵字

Mass transfer ； Leaching ； Mathematical models ； Pickles