摘要
采用葡萄糖溶液作为渗透液,以葡萄糖溶液的浓度、渗透时间和渗透温度为因素,通过正交试验设计,分析各因素对草莓渗透脱水率的影响。结果表明,温度是影响失水率的最主要因素,其次是浓度,渗透时间的影响最小;同时,确定了渗透脱水的最佳方案。
The influences of different factors in the osmotic dehydration efficiency of strawberries were studied by the orthogonal experiment,which were the density of glucose solution,osmotic dehydration time and osmotic dehydration temperature.The results showed that osmotic dehydration temperature was the most important factor influencing the dewatering rate.At last,the optimum method of osmotic dehydration of strawberries was put forward.
出处
《食品科技》
CAS
北大核心
2010年第5期51-53,共3页
Food Science and Technology
基金
浙江省科技计划项目(2008C22014)
关键词
草莓
渗透脱水
葡萄糖
strawberry
osmotic dehydration
glucose
