摘要
以脱水率、固形物获取率、脱水率与固形物获取率比值、有效水分扩散系数等为考察指标,通过渗透脱水试验和正交试验,考察了辣椒的渗透脱水特性,并优化了渗透脱水工艺方案。结果表明:随着渗透温度的增加或渗透液中食盐含量的增加,辣椒的脱水率和固形物获取率增大,经温度为45℃渗透液(45%蔗糖+10%食盐)渗透脱水2,4,6h,辣椒的脱水率与固形物获取率比值分别为4.21±0.12,5.11±0.10,5.56±0.13;在渗透脱水初期,脱水率和固形物获取率增加较快;在渗透脱水后期,脱水率和固形物获取率增加趋缓;经温度为45℃渗透液(45%蔗糖+10%食盐)渗透脱水6h,辣椒的有效水分扩散系数为1.57×10^(-10) m^2/s。
The characteristics of osmotic dehydration of chili pepper are investigated by osmotic dehydration test and orthogonal test, using dehydration rate, solids acquisition rate, ratio of dehydration rate, solids acquisition rate, and effective moisture diffusion coefficient as the indicators, the handling process of osmotic dehydration properties of chili pepper is optimized. The results show that with the increase of temperature or salt content of osmotic solution, the dehydration rate and solids acquisition rate of chili pepper increase, and after osmotic dehydration of 2, 4, 6 h in osmotic solution of 45% sugar plus 10% salt with solution temperature of 45 ℃, the values of dehydration rate and solids acquisition rate of chili pepper are 4.21±0.12, 5.11±0.10, 5.56±0.13 respectively; the dehydration rate and solids acquisition rate increase rapidly in early stage of osmotic dehydration, and they slow down in the later stage; and effective moisture diffusion coefficient of chili pepper is 1.57×10^-10 m^2/s after osmotic dehydration of 6 h in osmotic solution of 45% sugar plus 10% salt with solution temperature of 45 ℃.
出处
《中国调味品》
CAS
北大核心
2016年第6期23-28,共6页
China Condiment
基金
国家自然科学基金资助项目(31301575)
重庆市科委自然科学基金项目(CSTC2012JJA80027)
关键词
渗透脱水
脱水率
固形物获取率
有效水分扩散系数
辣椒
osmotic dehydration
dehydration rate
solids acquisition rate
effective moisture diffusion coefficient
chili pepper
