Abstract
The combination of a rotating perpendicular magnetic field with the flowing saline solution was applied to the salting of garlic bulbs, aimed at accelerating the salt uptake of samples. The influences of Reynolds number of saline solution, magnetic flux density, and rotating frequency of magnetic field, as well as temperature on the salt content in pickled garlic bulbs, were analyzed. The magnetic flux density and temperature positively affected the salt content. Although higher Reynolds number and rotating frequency could accelerate the salt uptake of garlic samples, decreases in salt content were also observed at excessively high Reynolds numbers and rotating frequencies. Neither the flowing saline solution treatment alone nor the magnetic field alone contributed to the salt diffusion into garlic tissues. This research provides an alternative methodology for brining porous food materials under the action of a rotating perpendicular magnetic field combined with flowing saline solution.
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Acknowledgments
This work was supported by National “Twelfth Five-Year” Plan for Science and Technology Support of China (Nos. 2012BAD37B01), the Doctor Candidate Foundation of Jiangnan University (Nos. KYLX_1166).
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Jin, Y., Yang, N., Wu, F. et al. Effect of Magnetic Field and Flowing Saline Solution on Salt Content in Garlic During Brining. Food Bioprocess Technol 8, 2495–2499 (2015). https://doi.org/10.1007/s11947-015-1597-6
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DOI: https://doi.org/10.1007/s11947-015-1597-6