高新技术在果蔬渗透脱水中的应用研究

The Research of Application of New and High Technologies in the Osmotic Dehydration of Fruit and Vegetable

将具有细胞组织结构的含有多种可溶性成分的果蔬原料浸渍于渗透液中,会引起多组分物质迁移,原料渗透脱水。果蔬渗透脱水中的物质迁移是一缓慢过程,高静水压、高压脉冲、超声波、真空、离心等高新技术对物质迁移具有促进作用。

Biological materials contain a variety of individual soluble components. When cellular biological materials are immersed in osmotic solution, multi-component mass transfer occurs, which ultimately leads to the loss of water from the food, or osmotic dehydration. Osmotic dehydration from fruits and vegetables being a slow progress, various methods to increase the rate of mass transfer, such as application of high hy- drostatic pressure, high electrical field pulses, ultrasound, vacuum and centrifugal force are presented.