辣椒果肉的渗透脱水效果研究

Study on the effect of osmotic dehydration on chili flesh

研究了不同渗透溶液对辣椒果肉的脱水效果,从失水率、固形物增加率、含盐量和色泽变化等方面综合分析了不同浓度的纯糖溶液(50%和65%)、纯盐溶液(10%和20%)和糖盐混合溶液(10%盐,50%糖)的作用效果。结果表明,蔗糖和盐混合溶液的脱水效果最好,8h的失水率可以达到54.20%,可溶性固形物增加率仅有7.53%,且含盐量更是低于纯盐溶液的含盐量变化,只增加了2.62g/100g干基。在渗透后的颜色方面,混合溶液渗透后的变化差异没有纯溶液渗透后的明显。

The osmotic dehydration effects（water loss,the soluble solid gain,the salt gain and the colour） of chili fresh in different solutions were investigated. Sucrose solution （50% and 65%）,salt solution （10% and 20%）, and sucrose（50%） - salt（10%） mixture solution had different affects on mass transfer and qualities. The sucrose- salt mixture solution had the biggest water loss,which can reach to 54.20% in 8h,while the soluble solid gain was only 7.53%,and the salt gain was 2.62g/100g dry basis,which was lower than those in pure salt solutions.