红薯-蔗糖体系的超声渗透脱水研究

Optimizing osmotic dehydration of a sweet potato-sucrose system in an ultrasound field

以红薯-蔗糖固液体系为研究对象,研究了在超声场作用下,超声输出功率、超声作用时间、渗透液浓度及温度、物料厚度等因素对红薯脱水率及固形物得率的影响.在此基础上,确定了渗透脱水过程的扩散系数,并对渗透脱水过程的数学模型进行了探讨.结果表明,超声场空化作用显著强化了红薯渗透脱水过程的质量传递,且在一定实验范围内,红薯脱水率及固形物得率均随超声输出功率、超声作用时间、渗透液浓度及温度的增加而增加,随着物料厚度的增大而减小.故可得到当超声场输出功率为93 W,声空化强化时间为25 m in,渗透液浓度在40%,温度在30℃,物料厚度为6 mm时为最佳操作条件.

While researching ultrasonic dehydration rates for a solid-liquid system of sweet potatoes in liquid sucrose, the authors investigated the effects of ultrasonic power output, time of exposure, sucrose concentration and temperature, thickness of the material, and other factors on dehydration rate and solid gain rate. On the basis of this, the moisture diffusion coefficient of the osmotic dehydration process was determined, and a mathematical model for the process of osmotic dehydration of sweet potato was derived. The results show that the ultrasound field significantly enhanced the transfer of mass by the material＇s osmotic dehydration process. To a significant extent, the dehydration rate and solid gain rate increases with increasing ultrasonic power output, exposure time, concentration and temperature of the infiltration solution, and decreases with increases of the material＇s thickness. Optimal operating conditions were found that when ultrasonic power output is 93W, the time is 25 min, the concentration is 40% , the temperature is 30℃ and the thickness of the material is 6 mm.