Abstract
<p>An experimental system by use of magnetic and hydrodynamic force was established to accelerate mass transport and thus to shorten the salting equilibrium time in salting of fresh-cut cucumbers. The cucumbers were brined with flowing 3% NaCl solution under rotary magnetic field at 22 ºC. During brining period, salt contents of the cucumbers at varying Reynolds number of flowing brine, rotary frequency, and magnetic flux density of magnetic field were separately investigated and the salt uptake kinetics was also analyzed. Results showed that flowing brine disturbed the salt diffusion into cucumber tissues without the application of magnetic field. Consequently, the salt uptake rate decreased compared to the conventional brining. No significant difference in salt content of cucumbers was observed between the conventional brining and static-magnetic-field-assisted brining. The salt uptake rate was improved by the combination of rotary magnetic field and flowing brine. The increment of salt uptake rate during this combined treatment got larger with the increase of magnetic flux density. Salt uptake rate of cucumber increased with the increase of rotational frequency of the magnetic field and Reynolds number of the flowing brine, up to a critical value. A 170% increment in salt uptake rate constant could be achieved at magnetic flux density 0.13 T, rotational frequency 5 Hz and Reynolds number 1127. Thus, an intergrated technique based upon rotary magnetic field and flowing brine is provided for brining of porous agricultural products.</p>
Highlights
Salted foods are widely popular owing to their special flavors, long storage life and convenience
A novel brining method that combines perpendicular magnetic field with flowing brine was proposed to accelerate the salting process of cucumbers
The results showed that the combination of the perpendicular magnetic field with flowing brine could increase the salt uptake rate by 170% when compared with the traditional brining method
Summary
Salted foods are widely popular owing to their special flavors, long storage life and convenience. Vacuum impregnation treatment: In the research of Valdez-Fragoso et al (2007), the optimal vacuum impregnation condition for pickling whole jalapeño peppers: 12% NaCl, brine-to-pepper mass ratio of 4.6 and a vacuum pulse (666 mbar, 5 min)-atmospheric pressure (22 d) treatment was determined by the response surface methodology. On this condition, the ratio of NaCl gain to moisture loss was maximized. The osmotic dehydration of sliced tomato was reported to significantly expedite under the vacuum impregnation at 56.25 mbar with osmotic solution containing 7.5% NaCl and 32.5% sucrose compared to the conventional dehydration treatment (Corrêa, Viana, de Mendonça, & Justus, 2016)
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