摘要
研究超声波强化菠萝渗透脱水的工艺过程。结果表明超声波强化菠萝渗透脱水的优化工艺条件:超声波频率中(48.1kHz)、超声波功率300W、糖液质量分数60%、糖液温度60℃、超声波作用时间40min,在此工艺条件下菠萝脱水率可达到41.41%。超声波强化技术能提高菠萝渗透脱水过程中的传质速率,缩短脱水时间。
In this paper, the osmotic dehydration processing of pineapple after ultrasonic treatment was investigated. Results showed that the optimal dehydration conditions were moderate ultrasonic frequency （48.1 kHz）, ultrasonic power of 300 W, sugar concentration of 60%, sugar temperature at 60 ℃, ultrasonic treatment time of 40 min. Under these optimal dehydration conditions, the dehydration rate of pineapple was 41.41%. Ultrasonic treatment could improve mass transfer rate and decrease osmotic dehydration time.
出处
《食品科学》
CAS
CSCD
北大核心
2010年第22期279-282,共4页
Food Science
关键词
超声波
菠萝
渗透脱水
ultrasonic treatment
pineapple
osmotic dehydration
