摘要
为研究脉冲真空和超声波对苹果渗透动力学和品质的影响,将高和直径为15mm的圆柱样品浸于质量分数为60%的高果玉米糖浆溶液中,经过3h的带有振荡、脉冲真空或超声波的渗透脱水。结果表明,Weibull函数很好地描述了3种渗透处理过程中苹果水分和固形物含量的变化规律。真空和超声波提高了水分损失和糖吸收速率,降低了褐变、水分活度和可滴定酸含量。真空处理导致最大量的糖吸收,而超声波引起最大量的水分损失。
The effects of pulsed vacuum and ultrasound on mass transfer kinetics and quality of apples （Fuji） were studied. Apple cylinders （15 mm height, 15 mm diameter） immersed in a 60% high fructose corn syrup solution were subjected to shaking, pulsed-vacuum, or ultrasound treatment for 3 h. Weibull model adequately described kinetics of water loss and sugar gain in the osmodehydration process of apples under all tested conditions （R^2≥0.96, eRMSE≤0. 018 and eMRPE≤6.37 % ）. Pulsed vacuum and ultrasound enhanced the rates of water loss and sugar gain, and the greatest water loss occurred under ultrasonic treatment, while the largest amount of solute uptake was achieved under pulsed vacuum condition. Pulsed vacuum and ultrasound also had a greater effectiveness in depressing aw and titratable acidity, and in improving L value of the osmodehydrated apples.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2008年第8期89-93,共5页
Transactions of the Chinese Society for Agricultural Machinery
