| 真空预处理对圣女果渗透脱水的影响 |
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| 引用本文： | 罗慧馨,辛明,罗玲琼,庾林静.真空预处理对圣女果渗透脱水的影响[J].广西农业科学,2013(11):1894-1898. |
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| 作者姓名： | 罗慧馨 辛明 罗玲琼 庾林静 |
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| 作者单位： | [1]广西大学,南宁530005 [2]广西农业科学院农产品加工研究所,南宁530007 [3]广西作物遗传改良重点开放实验室南宁530007 ,南宁530007 [4]北京化工大学,北京100029 [5]全州县产品质量监督检验所,广西全州541200 |
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| 基金项目： | 公益性行业（农业）科研专项项目（20130377-4-1,201203092-05-01）;广西农业科学院基本科研业务专项项目（桂农科2013YM36） |
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| 摘 要： | 目的]以圣女果为原料,探讨真空预处理对圣女果渗透脱水的影响,为今后其工业化应用提供理论参考和技术支持.方法]通过对预处理的圣女果进行真空渗透脱水,研究真空时间、真空度对渗透圣女果的含水量、固形物含量、糖含量、麦芽糊精渗入量的影响.结果]真空渗透时间20 min、真空度0.06 MPa的真空渗透预处理渗透速度最快,麦芽糊精的渗入量最大.结论]确定的圣女果真空渗透脱水最佳方案渗透速度快、脱水效果良好,选用该方法进行圣女果的预脱水是可行的.
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| 关 键 词： | 渗透脱水 真空预处理 圣女果 |
Effects of vacuum pretreatment on osmotic dehydration of cherry tomatoes |
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| LUO Hui-xin,XIN Ming,LUO Ling-qiong,YU Lin-jing.Effects of vacuum pretreatment on osmotic dehydration of cherry tomatoes[J].Guangxi Agricultural Sciences,2013(11):1894-1898. |
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| Authors: | LUO Hui-xin XIN Ming LUO Ling-qiong YU Lin-jing |
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| Institution: | 1 Guangxi University, Nanning 530005, China; ZInstitute of Agro-food Science ＆ Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; 3Guangxi Crop Genetic Improvement Laboratory, Nanning 530007, China; 4Beijing University of Chemical Technology, Beijing 100029, China; 5Quanzhou Testing Institute of Product Quality Supervision, Quanzhou, Guangxi 541200, China) |
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| Abstract: | Objective]The effects of vacuum pretreatment on osmotic dehydration of cherry tomatoes were studied to in order provide theoretical and technical references for processing of cherry tomato.Method]The influence of vacuum time and vacuum degree on water content,soluble solid content,sugar content,and amount of malto dextrin osmotic in cherry tomatoes was investigated after the vacuum pretreatment.Result]The results showed that 20 min of vacuum osmotic and 0.06 MPa of vacuum degree were the best conditions for vacuum osmotic processing with the largest infiltration amount of malto dextrin.Conclusion] The optimized experimental procedure in vacuum osmotic dehydration was fast and effective.Hence,this method may be used for pre-dehydration of dry cherry tomatoes. |
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| Keywords: | osmotic dehydration（OD） vacuum pretreatment cherry tomato |
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