| 真空、脉冲真空、超声波对芒果渗透脱水的影响 |
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| 引用本文： | 邹克坚,滕建文,韦保耀,黄丽,王勤志. 真空、脉冲真空、超声波对芒果渗透脱水的影响[J]. 食品科技, 2012, 0(8): 79-82 |
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| 作者姓名： | 邹克坚 滕建文 韦保耀 黄丽 王勤志 |
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| 作者单位： | 广西大学轻工与食品工程学院 |
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| 摘 要： | 为研究真空、脉冲真空和超声波对芒果渗透脱水动力学的影响,将大小为26mm×26mm×5mm的块状样品浸于65°Brix果葡糖浆溶液中,渗透脱水处理180min。结果表明,菲克扩散模型能很好地描述渗透脱水过程中芒果失水率和固增率的变化规律;真空、脉冲真空和超声波均促进了水分和固形物的扩散,其中超声波作用使水分扩散系数具有最大值,而真空处理导致了固形物扩散系数最高。
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| 关 键 词： | 真空 脉冲真空 超声波 渗透脱水 菲克扩散 |
Effects of vacuum, pulsed vacuum and ultrasound on osmotic dehydration of mangoes |
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| ZOU Ke-jian, TENG Jian-wen, WEI Bao-yao, HUANG Li, WANG Qin-zhi. Effects of vacuum, pulsed vacuum and ultrasound on osmotic dehydration of mangoes[J]. Food Science and Technology, 2012, 0(8): 79-82 |
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| Authors: | ZOU Ke-jian TENG Jian-wen WEI Bao-yao HUANG Li WANG Qin-zhi |
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| Affiliation: | (Light Industry and Food Engineering Institute, Guangxi University, Nanning 530004) |
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| Abstract: | The effects of vacuum, pulsed vacuum and ultrasound on mass transfer kinetics of mangoes (Keit) were studied. Mango slices (26 mm×26 mm×5 mm) immersed into 65 °Brix fructose-glucose syrup solution at 30 ℃ for 180 min. Fick model adequately described kinetics of water loss and solid gain in the osmotic dehydration process of mangoes under all treatments. Vacuum, pulsed vacuum and ultrasound enhanced water and solid diffusion, and the greatest water diffusivity occurred under ultrasonic treatment, while the largest solid diffusivity was achieved under vacuum condition. |
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| Keywords: | vacuum pulsed vacuum ultrasound osmotic dehydration Fick diffusion |
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