摘要
通过研究胡萝卜在不同浓度、温度的蔗糖溶液中的传质现象,探讨了渗透溶液浓度和温度对胡萝卜传质的影响显著性及规律。蔗糖溶液浓度和温度的取值分别为40%、50%、60%和30℃、40℃、57℃;渗透时间为0～240min。结果表明:蔗糖溶液温度比浓度对胡萝卜传质影响更显著;随着渗透溶液温度或浓度的增加,胡萝卜在渗透脱水时传质越明显。在渗透前30min传质速率最快。对传质指标运用多指标综合评分法,得出了胡萝卜渗透脱水的最佳方案为渗透时间240min,渗透溶液温度57℃,浓度60%。
Mass transfer was investigated during osmotic dehydration of carrots over a range of concentrations(40%, 50%, 60%) and temperatures(30℃,40℃,57℃) of osmotic solution (sugar). Time of dehydration was varied from 0 to 240 min. The results showed that mass transfer of carrots was strongly dependent on concentration and temperature of sugar solution, temperature of sugar solution had more effect on mass transfer than that of sugar solution concentration. The most significant changes of mass transfer took place during the first 30 min of dewatering. An increase of temperature or concentration of sugar solution resulted in an increas of mass transfer. With the grading methods of synthesizing multiple indexes was applied, the optimum method of osmotic dehydration of carrots was put forward. That is concentration of sugar solution 60% at 57℃ for 240 min.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2004年第6期220-222,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
浙江省自然科学基金(302315)
关键词
渗透脱水
传质
胡萝卜
osmotic dehydration
mass transfer
carrots
