摘要
研究了胡萝卜在蔗糖溶液中渗透时随蔗糖溶液浓度和温度变化的传质规律。蔗糖溶液浓度和温度范围分别为40%～60%和30～57℃。在渗透过程随着渗透时间的增加,胡萝卜含水率降低;失水率和增固率主要发生在渗透脱水的前30min;渗透液温度、浓度越高,失水率越大,增固率也越大;在渗透过程中,失水率是增固率的3.5～4.5倍,能达到脱去部分水的目的。
Mass transfer was investigated during osmotic dehydration of fresh carrots over a range of temperature(30～57℃) of osmotic solution and concentration(40%～60%)of osmotic solution.The most significant changes of water content,water loss and solids gain took place during the first 30min of dewatering.Water loss was 3.5～4.5 times higher than solids gain,and higher was temperature and concentration of osmotic solution,higher was water loss and solid gain.
基金
浙江省科技计划项目 991101043
