Abstract:

Pulse pressure technique was employed to accelerate the salting process and promote the edible quality of salted eggs. Effects of pulse pressure amplitude, high pressure holding time/atmospheric pressure holding time ratio and their interaction on weight gain rate (WGR) and salt contents of egg white (EWSC) and egg yolk (EYSC) were studied by single factor and orthogonal array design methods. Results showed that the optimum mass transfer rate during 48 h of salting with saturated salt solution was obtained under the following conditions: pulse pressure amplitude 135 kPa and high pressure holding time/ atmospheric pressure holding time ratio 7.5 min/15 min. To obtain salted eggs of optimal quality, pulse pressure amplitude was adjusted to be 120 kPa and high pressure holding time/ atmospheric pressure holding time ratio was kept unchanged.

Key words: salted egg, pulse pressure, osmotic transfer