超声波脱硫处理对橄榄果实硬度的影响研究

Effects of ultrasonic desulfuration on olive hardness

使用质构仪测定了橄榄的硬度,探讨探头速率、不同样本质量和样本摆放方向等参数对橄榄果肉硬度测定结果的影响;采用单频与双频超声波对橄榄果实进行脱硫处理,考察超声波脱硫处理对橄榄硬度的影响。结果表明:测定时样本质量在7·5～10g和12·5～17·5g组内差异不显著,但组间差异显著;探头速率、样本摆放方向对橄榄的单位硬度无显著影响;采用单频与双频超声波对橄榄进行脱硫处理时,发现单频处理对橄榄硬度有显著影响,但某些双频处理组合在达到脱硫目的同时对橄榄硬度影响不大,40kHz100W+60kHz150W,40kHz200W+60kHz50W这两个双频处理8h后与未经超声波处理的对照组比较,橄榄硬度都不存在显著差异(P>0·05)。

Effects of test parameters, cross-head speed, sample weight and laying-direction on the hardness of olive were studied using texture analyzer TA-5OO.Single frequency and dual-frequency ultrasonic treatments were used to removed sulfur from olive,on this basis,effects of ultrasonic desulfuration on olive hardness were studied. The results showed that there was a significant difference between the two test groups of the sample weight below 10g and above 12.5g, while the differences were insignificant within these two groups. The cross-head speed exerted insignificant effect on the hardness.And the laying-direction of sample had an insignificant effect on the results.When ultrasonic desulfuration was used,the influence of single frequency method on olive＇ s hardness was significant.Yet some dual-frequency ultrasonic treatments could achieve the same desulfuration effioiency without a significant influence to olive＇s hardness.The hardness of（40kHz 100W ＋60kHz 150W）group and（40kHz 200W ＋ 60kHz 50W） group were insignificantly different compared with that of the blank control group in 8 hours separately （ P 〉0.05）.