不同渗透方式对芒果脱水效率和品质的影响

为了比较在夏季（30 ℃）和冬季（20 ℃）生产环境下不同渗透方式在芒果脱水效率和品质上的差异，本文以失水率、固增率、水分有效扩散系数、可溶性固形物扩散系数、V_C和总酚保留率以及三态水转化为考察指标，探究固态渗透（SSD）和液态渗透（LOD）对糖渍芒果脱水效率和品质的影响。结果表明，固态渗透的脱水效率以及营养物质保留率高于液态渗透；在糖渍48 h后，在环境温度20 ℃下SSD40（蔗糖:芒果(w/w)=4:10）的失水率和固增率最大为49%和5.11%，SSD20（蔗糖:芒果(w/w)=2:10）的V_C和总酚保留率最高为47.43%和43.66%；在环境温度30 ℃下，SSD40的失水率和固增率最大为57.41%和6.36%，SSD20的V_C、总酚保留率最高为43.79%和42.43%。渗透过程改变了芒果样品中水的结合状态，自由度高的水分向自由度低的方向迁移。本文研究结果将为果干类产品固态渗透预处理技术的应用提供理论参考。

Comparison of Dehydration Efficiency and Quality of Mango with Different Osmotic Methods

In order to compare the differences in dehydration efficiency and quality of mango under different osmotic methods in summer (30 ℃) and winter (20 ℃) production environments, this paper explored the effects of SSD and LOD on the dehydration efficiency and quality of sugar-stained mango by taking the water loss rate, solid gain rate, effective diffusion coefficient of water, diffusion coefficient of soluble solids, retention rate of V_C and total phenols, and tri-state water conversion as the indexes. The results showed that the dehydration efficiency and nutrient retention rate of solid osmotic were higher than those of liquid osmotic. After 48 h of sugaring, the maximum water loss rate and solid gain rate of SSD40 (sucrose:mangos (w/w) 4:10) were 49% and 5.11% at ambient temperature of 20 ℃, and the retention rates of V_C and total phenols of SSD20 (sucrose:mangos (w/w) 2:10) were 47.43% and 43.66%. At ambient temperature of 30 ℃, the maximum water loss rate and solid gIain rate of SSD40 were 57.41% and 6.36%, and the maximum retention rates of V_C and total phenols of SSD20 were 43.79% and 42.43%. The permeation process changed the binding state of water in mango samples, and the water with high degree of freedom migrated to the direction of low degree of freedom. The results of this study will provide a theoretical reference for the application of solid penetrating pretreatment technology for dried fruit products.