Pressure Control System for the Production of Salted Duck Eggs Utilizing Constant and Pulsed Pressure Techniques
Keywords:
osmotic dehydration, pressure control, constant pressure, pulsed pressure, salted eggsAbstract
Duck eggs (Anas javanica) are highly nutritious but prone to spoilage, making preservation methods such as salting necessary. However, traditional egg salting requires a relatively long processing time of approximately 10–14 days, making it less efficient for mass production. Consequently, a technology that can accelerate the salting process while maintaining an acceptable product quality is required. This study proposes an automatic egg salting system based on the principle of osmotic dehydration, employing two pressure modes: constant and pulsed. In the pulsed pressure mode, the salting process consisted of repeated cycles: a 7.5 min pressure phase, followed by a 15 min relaxation phase, whereas in the constant pressure mode, the pressure was maintained continuously throughout the salting process. The resulting products were evaluated for their salt content using the Mohr method, and sensory qualities were assessed through organoleptic tests. The results showed that in the constant-pressure mode, increasing the pressure from 1 to 2 bar over a 2-day processing period increased the salt content from 0.95% to 1.33%. Meanwhile, the pulsed pressure mode accelerated the salting process, achieving a salt content of 1.11% at 1 bar and 1.62% at 2 bars, approaching the results of traditional 10-day salting.
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Copyright (c) 2026 Nina Zelika Fitri, Muhammad Roy Ashiddiqi, Akhmad Ibnu Hija, Ira Dwitasari, Sefi Novendra Patrialova
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