超声波强化紫薯渗透脱水工艺

分别以蔗糖质量分数、渗透温度、渗透时间和超声波功率为单因素，研究其对紫薯超声波渗透脱水的脱水率和固形物增加率的影响。以各因素为自变量，以脱水率和固形物增加率为因变量，对紫薯渗透脱水进行响应面工艺研究，得出最优工艺参数。结果表明：影响脱水率和固形物增加率的主次顺序均为渗透时间＞渗透温度＞糖液质量分数＞超声波功率；响应面优化最优工艺参数为糖液质量分数56.29%、渗透液温度65℃、渗透时间2.46h、超声波功率142.33W。结合实际操作，响应面优化的最优工艺调整为糖液质量分数56%、渗透液温度65℃、渗透时间2.5h、超声波功率140W，经验证，此条件下脱水率为40.79%，固形物增加率为8.33%。

Optimization of Ultrasonic-Intensified Osmotic Dehydration of Purple Sweet Potato Slices

A series of one-factor-at-a-time experiments were conducted to investigate the effects of four process conditions including sucrose concentration,dehydration time,temperature,ultrasonic powder on water loss and solid gain.These process conditions were further studied using response surface methodology to maximize water loss and minimize solid gain.By their effects on water loss and solid gain,the process conditions could be ranked in the same descending order as follows: dehydration time > temperature > sucrose concentration > ultrasonic powder.The optimal dehydration conditions obtained by response surface analysis were osmotic dehydration temperature of 65 ℃,osmotic dehydration time of 2.46 h,sucrose concentration of 56.29 %,and ultrasonic powder of 142.33 W.In practice,these conditions were modified to be 65 ℃,2.5,56% and 140 W,respectively to obtain a water loss of 40.79% and a solid gain of 8.33%.