超声波对果蔬渗糖的影响

The effect of ultrasonic waves on the sugar permeability of the fruit and vegetable

以冬瓜、苹果、莲藕和番茄为实验材料 ,通过跟踪测定果蔬组织内糖含量的变化检测超声波对果蔬组织渗糖的促进效果。结果表明超声波可明显地提高果蔬组织的渗糖速率。用渗透促进液进行预处理 。

In this paper, the effect of ultrasonic waves on the sugar permeability of fruit and vegetable tissues has been studied by the way of tracking down the changes of sugar quantity in fruit and vegetable tissues such as wax gourd, apple, lotus and tomato The results show that ultrasonic waves could evidently increase the sugar permeability of the fruit and vegetable tissues during the making of candied fruit Furthermore, if the tissues of the fruit and vegetable are pre treated with permeable liquid,the efficiuncy of the sugar permeability of fruit and vegetable tissues will be more improved by ultrasonic waves