摘要
本实验研究了温度对脉冲真空渗透处理苹果的硬度降解动力学和微观结构的变化。浸没在55%(W/W)蔗糖中的苹果样品在25、40和50℃下脉冲真空渗透脱水8h。结果表明,硬度随着渗透时间的增加而减小,在初始阶段硬度衰减速率较快,而后逐渐减小,且温度升高加快了硬度损失和降解速率(1/k1)。Peleg模型准确地模拟了硬度的变化,降解反应活化能为31182J/mol。50℃的渗透温度导致最大的硬度损失以及最严重的细胞变形和组织结构塌陷。
The effect of temperature on firmness degradation kinetics and microstmcture of apples was investigated during pulsed vacuum osmodehydration. The samples submerged in 55% （W/W） sucrose solution were dehydrated for 8 h at 25 ℃, 40℃ and 50℃ under pulsed vacuum condition, respectively. The results indicated that the rate of firmness loss is high in the initial stage and relatively slow in the later stage with the increase of time, and the firmness loss and 1/kl values increase with the increase of the osmosis temperature. Peleg＇ s model could reasonably describe firmness degradation kinetics of the apples under examined conditions, and the value of activation energy is 31182 J/mol. The osmotic temperature of 50 ℃ leads to the largest amount of firmness loss, the severest cell modification and structure collapse of osmodehydrated apples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期75-78,共4页
Food Science
基金
国家自然科学基金项目(30600420)
