Kinetics of Desorption of Water and Absorption of Salt During Blanching of Prawn
Kinetics of Desorption of Water and Absorption of Salt During Blanching of Prawn
Date
1999
Authors
Choudhury, D.R
Chakrabarti, R
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
During blanching prawn desorbs water, absorbs sodium chloride from the surrounding
blanching solution and undergoes denaturation. The rate of desorption from the muscle
tissue was directly proportional to time, temperature and concentration of NaCl in blanching
brine and the kinetics of desorption followed the first order reaction. Variation in the
concentration of NaCl in the blanching liquor did not alter the mechanism of desorption.
The bonding reaction involving ions was disfavoured at high temperature so that the rate
constant became independent of ionic strength
Description
Keywords
Prawn, blanching, reaction mechanism, first order reaction
Citation
Fishery Tech 36(1):32-35