Analysis of the Mass Transfer Kinetics of Dealuminated Jellyfish During Ethanol Pickling Process

The main quality and safety issue in processing salted jellyfish for food is excessive alu- minum. After dealumination, problems such as a low quality and short shelf life may occur. A method for reprocessing dealuminated jellyfish that can maintain quality and yield bactericidal effects is necessary. Alcohol provides astringent protein and bactericidal effects, and ethanol is safe and nontoxic. It can be added as needed in food production. The optimal processing conditions were determined by...