圣女果渗透脱水工艺研究

Study on Osmotic Dehydration Process of Cherry Tomatoes

该研究以圣女果为实验对象,葡萄糖为渗透液溶质,在不同的渗透脱水条件下,对物料的失水率和固形物的增加率进行考察,探索圣女果的渗透脱水规律。通过实验研究表明,提高葡萄糖浓度可以加快传质速度,但不一定能提高圣女果的失水率;提高温度可以提高圣女果的失水率,但温度过高会使圣女果的失水速度降低;正交实验得到的圣女果渗透脱水的最佳工艺条件为:温度40℃,浓度60%,渗透时间4h。

Cherry tomatoes as the experimental object,glucose as the penetrating fluid solute,under the conditionof different osmotic dehydration,for material filtration rate and solids increase rate,explore the osmotic dehydrationof cherry tomatoes.Through experiment study,improving the glucose concentration can speed up the mass transfer,but can not necessarily improve the filtration rate of cherry tomatoes;Raising the temperature can improve the filtra-tion rate of cherry tomatoes,but high temperature will make cherry tomatoes water loss rate reduce;Orthogonal exper-iment to get better technological conditions of cherry tomatoes osmotic dehydration is：infiltration temperature for40℃,the concentration of osmotic dehydration 60%,infiltration time for 4 hours.