Research On Mass Transfer Characteristics Of Duck Eggshells

The basic principle of salted egg processing is ion getting into the egg and H2O getting out of the egg through eggshell. Research shows that the mass transfer characteristics correlated with salted egg maturation cycle and quality. The mass transfer structure includes porous media, micro channel and semi permeable membrane.On the basis of deep understanding of the researches both at home and abroad, duck eggshell was taken as an object of study in this paper. Scanning electron microscope was used to evaluate the structure and composition and construct the shell mass transfer model.Using eggshell thickness, cryoscopic osmometer, etc to study the mass transfer characteristics of the egg, especially the relationship between mass transfer characteristics with temperature, mass fraction and time. The relationship between mass, transfer characteristics with shell thickness, and the relationship between mass transfer characteristics with egg-shaped index were studied.The results show that the mass transfer rate of duck egg shell Increased with the increase of mass fraction,temperature and time and abided by the Van’t Hoff s law. The shell’s own characteristics were the main reason for the difference among salted eggs processed under the same conditions. The mass transfer rate of the shell had no significant correlation with Shell thickness and egg-shaped index. In addition, salted egg maturation cycle had obvious differences in different seasons. According to the experiment under the same conditions, shell’s own characteristics were the main cause of the difference among egg laid by the same group ducks in the summer and winter.