超声波预处理对胡萝卜渗透脱水技术初探

以胡萝卜为原料探讨了超声波预处理对胡萝卜糖溶液渗透脱水的协同作用。探讨了胡萝卜切片厚度、浸泡液浓度、渗透时间、超声波的功率和超声波处理时间等几种因素对胡萝卜糖溶液渗漏脱水的影响。实验结果(正交试验)显示,胡萝卜渗透脱水的最佳处理条件是:切片厚度为6mm的胡萝卜在15%的糖液中经100w超声波预处理15min,再在65%的糖液中脱水4h。

In this paper the synerg istic effect of ultrasonic wave pretreatment on the osmotic dehydration of carrot was studied.Effects of the slice depth,syrup concentration,osmotic duration,power of ultrasonic wave,time of ultrasound treatment on the osmotic dehydration of carrot were studied too.The experiment results(orthog onal test)show that the optimum condition for the osmotic dehydration of carrot was as follows:the carrot slices of 6mm thickness was immersed in15%sug ar syrup and pretreated with ultrasound whose power was 100w for 15min,then the slices was dipped in65%sug ar syrup and dehydrated for 4hr.