摘要
在24℃下,以60%蔗糖水溶液作为渗透溶液,在常压、真空和脉冲真空(压力为510mmHg)条件下对芒果进行渗透脱水,然后置于热风干燥箱中70℃干燥制成芒果脯,测定芒果脯的硬度、颜色、含水量、复水率。通过感官评定及统计分析得出,真空和脉冲真空渗透脱水制成的芒果脯品质明显优于常压渗透脱水制成的芒果脯。
Experiments were carried out to study atmospheric osmotic dehydration （OD） vacuum osmotic dehydration（VOD）and pulsed vacuum osmotic dehydration（PVOD）of mango.The osmotic solution was 60 % sucrose solution.The vacuum pressure was set at 510 mmHg,and the temperature was maintained at 24 ℃.After dehydration,samples were dried at 70 ℃ in the air oven.Hardness,color,moisture content and rehydration ratio of the dried sample（i.e.,preserved mango）was determined.Conclusion was drawn by sensory evaluation and statistical analysis.The quality of preserved mango by PVOD and VOD was much better than by OD.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期108-111,共4页
Food Research and Development
关键词
芒果脯
常压渗透脱水
真空渗透脱水
脉冲真空渗透脱水
preserved mango
atmospheric osmotic dehydration （OD）
vacuum osmotic dehydration（VOD）
pulsed vacuum osmotic dehydration（PVOD）
