| 常压、真空和脉冲真空渗透脱水加工芒果脯 |
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| 引用本文： | 刘卫华,傅锋,田益玲,李慧玲,王贞强.常压、真空和脉冲真空渗透脱水加工芒果脯[J].食品研究与开发,2010,31(3). |
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| 作者姓名： | 刘卫华 傅锋 田益玲 李慧玲 王贞强 |
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| 作者单位： | 1. 河北农业大学,食品科技学院,河北,保定,071001
2. 河北沙河质量技术监督检验所,河北,沙河,054100 |
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| 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510 mmHg)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.
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| 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 |
Processing of Preserved Mango by Osmotic Dehydration at Atmosphere Pressure,Vacuum Pressure and Pulsed Vacuum Pressure |
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| HU Wei-hua,FU Feng,TIAN Yi-ling,LI Hui-ling,WANG Zhen-qiang.Processing of Preserved Mango by Osmotic Dehydration at Atmosphere Pressure,Vacuum Pressure and Pulsed Vacuum Pressure[J].Food Research and Developent,2010,31(3). |
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| Authors: | HU Wei-hua FU Feng TIAN Yi-ling LI Hui-ling WANG Zhen-qiang |
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| Affiliation: | LIU Wei-hua1,FU Feng2,TIAN Yi-ling1,LI Hui-ling1,WANG Zhen-qiang1 (1.College of Food Science , Technology,Agricultural University of Hebei,Baoding 071001,Hebei,China,2.Institute of Quality , Technical Supervision , Inspection of Shahe,Shahe 054100,China) |
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| Abstract: | |
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| Keywords: | preserved mango atmospheric osmotic dehydration (OD) vacuum osmotic dehydration(VOD) pulsed vacuum osmotic dehydration(PVOD) |
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