不同渗透方式对芒果脱水效率和品质的影响

糖渍是一种高效的食品预脱水方法,有关糖液浸渍法(液态渗透)已有大量研究,而关于固体糖干法糖渍(固态渗透)研究较少.为了比较这两种渗透方式的差异,利用菲克方程进行传质动力学分析以及相关指标测定,研究固态渗透和液态渗透对糖渍芒果脱水效率和品质的影响.结果表明:固态渗透SSD30处理组(m(蔗糖):m(芒果)=3:10)与液...

Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits

Sugar osmotic dehydration is an efficient method for food pre-dehydration.While liquid-state sugar osmotic dehydration(LOD)has been extensively studied,there have been less studies on solid-state sugar osmotic dehydration(SSD).In order to compare the differences between these two osmosis methods,their effects on the dehydration efficiency and quality of mango fruit through mass transfer kinetic analysis using the Fick equation as well as determination of relevant indexes.The results showed that the water diffusion coefficient of SSD30(sucrose/mango mass ratio=3:10)increased by 42.11%and 38.96%,respectively,when compared with LOD30(30%sucrose solution/mango mass ratio=1:1)and LOD40(40%sucrose solution/mango mass ratio=1:1),respectively,the diffusion coefficient of soluble solids by 1.27%and 0.05%respectively,the dehydration efficiency at 48 h by 59.8%and 34.79%respectively,the VC retention rate by 4.54%and 3.99%respectively,and the total phenol retention rate by 2.75%and 24.75%respectively.The amount of waste sugar solution and dissolved non-water substances from SSD30 were minimal.Although the high dehydration efficiency of SSD30 may lead to more severe shrinkage of mangoes,solid-state sugar osmotic dehydration is expected to be promising for reducing the production of waste sugar solution and consequently protecting the environment,as well as improving the dehydration efficiency,reducing the solid gain rate and improving the fidelity in fruit processing.