| 超声波强化菠萝渗透脱水工艺 |
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| 引用本文： | 任仙娥,何 仁,黄永春,张建苗,杨 锋.超声波强化菠萝渗透脱水工艺[J].食品科学,2010,31(22):279-282. |
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| 作者姓名： | 任仙娥 何 仁 黄永春 张建苗 杨 锋 |
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| 作者单位： | 广西工学院生物与化学工程系 |
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| 摘 要： | 研究超声波强化菠萝渗透脱水的工艺过程。结果表明超声波强化菠萝渗透脱水的优化工艺条件：超声波频率中(48.1kHz)、超声波功率300W、糖液质量分数60%、糖液温度60℃、超声波作用时间40min，在此工艺条件下菠萝脱水率可达到41.41%。超声波强化技术能提高菠萝渗透脱水过程中的传质速率，缩短脱水时间。
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| 关 键 词： | 超声波 菠萝 渗透脱水 |
| 收稿时间： | 2010-06-30 |
Osmotic Dehydration of Pineapple Enhanced by Ultrasonic Treatment |
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| REN Xian-e,HE Ren,HUANG Yong-chun,ZHANG Jian-miao,YANG Feng.Osmotic Dehydration of Pineapple Enhanced by Ultrasonic Treatment[J].Food Science,2010,31(22):279-282. |
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| Authors: | REN Xian-e HE Ren HUANG Yong-chun ZHANG Jian-miao YANG Feng |
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| Affiliation: | Department of Biological and Chemical Engineering,Guangxi University of Technology, Liuzhou 545006, China |
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| Abstract: | In this paper, the osmotic dehydration processing of pineapple after ultrasonic treatment was investigated. Results showed that the optimal dehydration conditions were moderate ultrasonic frequency (48.1 kHz), ultrasonic power of 300 W, sugar concentration of 60%, sugar temperature at 60 ℃, ultrasonic treatment time of 40 min. Under these optimal dehydration conditions, the dehydration rate of pineapple was 41.41%. Ultrasonic treatment could improve mass transfer rate and decrease osmotic dehydration time. |
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| Keywords: | ultrasonic treatment pineapple osmotic dehydration |
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