Todarodes pacificus is an important marine resource commercialized in South Korea, Japan, and China. The objective of this work is to investigate the effectiveness of different mathematical models (diffusive model, Newton's model, Henderson-pabis's model, Page's model, and Weibull's model) in precisely explaining the moisture gain/loss and salt gain of the squid slices immersed in saline solutions. Brine concentrations of immersion used were 2.5, 5, 10, and 15% (w/w) for various durations (0-360 min). The effective diffusion coefficients of salt ranged from 0.549×10−9 to 0.841×10−9 m2/s, while the moisture values ranged from -0.077×10−9 to 0.374×10−9 m2/s. The experimental results of moisture and salt transfer fitted well into the Henderson-Pabis and Page models, respectively. The results presented in this study support the potential to predict the mass transfer of squid using mathematical modeling.

Abstracts
서 론
재료 및 방법
    공시재료 및 염지조건
    수분함량 및 소금함량
    보수력(water holding capacity, WHC)
    물성 측정(texture profile analysis, TPA)
    Diffusive model
    Mathematical models
    Statistical evaluation of models
    통계처리
결과 및 고찰
    염지액의 농도에 따른 오징어의 mt, st, WHC 및 유효확산계수
    Mathematical modeling
    수학적 모델들의 통계 분석
    염지공정 중에 물성변화
요 약
References

• 이낙훈(차의과학대학교 식품생명공학과) | Nak Hun Lee (Department of Food Science and Biotechnology, CHA University)
• 박민(차의과학대학교 식품생명공학과) | Min Park (Department of Food Science and Biotechnology, CHA University)
• 박진홍(차의과학대학교 식품생명공학과) | Jin-Hong Park (Department of Food Science and Biotechnology, CHA University)
• 인예원(차의과학대학교 식품생명공학과) | Ye-Won Yin (Department of Food Science and Biotechnology, CHA University)
• 오상엽(서울대학교 전기정보공학부) | Sang-Yup Oh (School of Electrical and Computer Engineering, Seoul National University)
• 조형용(차의과학대학교 식품생명공학과) | Hyung-Yong Cho (Department of Food Science and Biotechnology, CHA University) Corresponding author