摘要
采用食盐溶液作为渗透液,以食盐溶液的浓度、固液比和渗透温度为因素,通过正交试验设计,分析了各因素对怀山药渗透脱水率的影响。结果表明,温度是影响失水率的最主要因素,其次是溶液浓度,固液比的影响最小;同时确定了渗透脱水的最佳方案。
The salt solution as liquid permeability, with salt solution concentration, ratio of solid to liquid and infiltration temperature as factors, the orthogonal experiment design, analysis of various factors on osmotic dehydration rate effects of dioscorea opposite. The results show that temperature is the main factor of water loss rate, followed by the solution con- centration, ratio of solid to liquid minimal effects; while determining the optimum scheme of osmotic dehydration.
出处
《农机化研究》
北大核心
2012年第11期159-162,共4页
Journal of Agricultural Mechanization Research
基金
内蒙古自然科学基金项目(20080404MS0312)
关键词
怀山药
渗透脱水
食盐
radix dioscorea opppsitae
osmotic dehydration
salt
