| 莴笋渗透脱水的试验研究 |
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| 引用本文： | 程璐,潘丽军,宁伟城.莴笋渗透脱水的试验研究[J].农产品加工．学刊,2006(10):136-139. |
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| 作者姓名： | 程璐 潘丽军 宁伟城 |
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| 作者单位： | 合肥工业大学,生物与食品工程学院,合肥,230009 |
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| 基金项目： | 安徽省“十五”科技攻关项目：特种脱水蔬菜深加工产业化关键技术研究. |
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| 摘 要： | 以莴笋为试验对象,在不同的渗透脱水条件下,对物料失水率和固形物增加率进行考察,探索莴笋的渗透脱水规律。通过试验研究发现,在蔗糖和食盐的组合渗透液中,高浓度的蔗糖能有效提高物料的失水率,并阻碍溶质的渗入;而提高温度可以加快传质速度,却不一定能提高物料的失水率;正交试验得到莴笋渗透脱水的较佳工艺条件为:温度30℃,固液比1∶10,渗透液为60%蔗糖+10%食盐浓度的组合渗透液。
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| 关 键 词： | 莴笋 渗透脱水 失水率 |
| 文章编号： | 1671-9646（2006）10-0136-04 |
| 收稿时间： | 2006-08-22 |
| 修稿时间： | 2006年8月22日 |
Study on the Osmotic Dehydration of Asparagus Lettuce |
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| Cheng Lu,Pan Lijun,Ning Weicheng.Study on the Osmotic Dehydration of Asparagus Lettuce[J].Nongchanpin Jlagong.Xuekan,2006(10):136-139. |
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| Authors: | Cheng Lu Pan Lijun Ning Weicheng |
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| Abstract: | Osmotic dehydration of asparagus lettuce was studied by tracking down the rate of water loss and the rate of solid gain under different factor.The results showed that high sucrose concentration improves water loss effectively and reduces solid gain.The mass transfer rate for solutes was increased with the increase of temperature,but the water loss didn't have the same disciplinarian.The better processing technology of osmotic dehydration is that the concentration of solution is 60 percent sucrose/10 percent salt,at 30 ℃,with the material/solution ratio of 1∶10. |
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| Keywords: | asparagus lettuce osmotic dehydration rate of water loss |
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