| 超声波对果蔬渗糖及组织细胞的影响 |
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| 引用本文： | 李军生,何仁,侯革非,阎柳娟. 超声波对果蔬渗糖及组织细胞的影响[J]. 食品与发酵工业, 2002, 28(8): 32-36 |
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| 作者姓名： | 李军生 何仁 侯革非 阎柳娟 |
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| 作者单位： | 广西工学院轻化工程系,柳州,545006 |
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| 基金项目： | 广西区教育厅资助项目 (No .桂教科研 1998- 0 1- 6 4) |
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| 摘 要： | 通过跟踪测定果蔬组织中含糖量的变化及显微切片技术 ,对超声波影响果蔬渗糖及组织细胞完整性问题进行了比较研究。结果表明 ,与常规渗糖方法相比 ,超声波提高果蔬组织渗糖速度的幅度在 3 8 63 %以上。超声波可以显著提高果蔬组织的渗糖速率 ,同时可以明显降低糖煮对果蔬组织细胞结构的破坏作用
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| 关 键 词： | 果脯 果蔬组织 超声波 渗糖 显微切片术 |
| 修稿时间： | 2002-03-02 |
Effect of Ultrasonic Wave on Sugar Permeability and Cell Tissue Completeness of Candied Fruit and Vegetable |
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| Li Junsheng He Ren Hou Gefei Yan Liujuan. Effect of Ultrasonic Wave on Sugar Permeability and Cell Tissue Completeness of Candied Fruit and Vegetable[J]. Food and Fermentation Industries, 2002, 28(8): 32-36 |
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| Authors: | Li Junsheng He Ren Hou Gefei Yan Liujuan |
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| Abstract: | In this paper, the effect of ultrasonic wave on sugar permeability and cell tissue completeness during candied fruit and vegetable production were studied by way of tracing the sugar quantity and microtomy Compared with the control, ultrasonic wave could obviously promote sugar permeability speed at least 38 63% Meanwile, ultrasonic wave could also prevent the destruction of tissue and cell by cooking fruit and vegetable. |
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| Keywords: | candied fruit and vegetable fruit and vegetable tissue ultrasonic wave sugar permeability microtomy |
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