胡萝卜真空渗透脱水工艺试验

Experiments on osmotic dehydration of carrot at vacuum pressure

为获得真空条件下胡萝卜渗透脱水的最佳工艺条件,通过试验探讨了切片厚度、真空度、渗透液浓度、温度等因素对胡萝卜真空渗透脱水特性的影响。结果表明:真空条件能有效提高果蔬渗透脱水效率;失水率、固形物增加率均随着切片厚度的减小,真空度的提高,渗透液浓度、温度的增大而增大;当真空度达到10kPa(绝对压力)附近时,固形物增加率增幅明显快于失水率。胡萝卜脉冲真空渗透脱水较优的工艺参数为:切片厚度4mm、真空度30kPa、渗透液浓度60%、温度40℃,采用该组参数渗透脱水240min质量损失率可达40.1%。研究结果可为胡萝卜等蔬菜的干制加工预处理提供技术依据。

In order to obtain the optimum process conditions of carrot vacuum osmotic dehydration, the effects of slice thickness, vacuum degree, solute liquid concentration and temperature on carrot vacuum osmotic dehydration were investigated by experiment. The results indicated that the osmotic dehydration efficiency was improved obviously at vacuum condition. The carrot dehydration and solid gain rate increased with decreasing slice thickness and increasing vacuum degree, concentration and temperature of sucrose solution. The increasing rate of solid gain rate was higher than the dehydration rate obviously when the vacuum degree was decreased to about 10 kPa. The optimized technological parameters of carrot osmotic dehydration at pulsed vacuum pressure were 4mm slice thickness, 30kPa vacuum degree, 60% solute liquid concentration and 40℃ temperature. The weight loss rate reached 40.1% under the above conditions and osmotic dehydration time 240 minute. These research results provided technical basis for carrot drying pretreatment.