生姜-NaCl体系的渗透脱水传质规律研究  

Transfer Rule of Osmotic Dehydration of a Ginger-Sdium Chloride System

作　　者：曹欣祥[1] 李仕辉[1] 张国宏 宋亚[1] 

机构地区：[1]洛阳师范学院化学化工学院,河南洛阳471000 [2]日本秋田县立大学系统科学技术学部

出　　处：《安徽农业科学》2010年第27期15076-15077,15091,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨生姜渗透脱水的最佳工艺条件,建立生姜渗透脱水的传质数学模型。[方法]以生姜为研究对象,以NaCl溶液为渗透液,在不同的渗透脱水条件下考察物料失水率、固形物增加率的变化。[结果]确定了不同条件下生姜失水率、固形物得率常数,建立了生姜渗透脱水传质模型。在一定实验范围内,生姜脱水率、固形物得率均随渗透时间、渗透液浓度及温度的增加而增加;最佳条件为:渗透液浓度20%,渗透时间1.00h,渗透温度50℃。[结论]该研究为生姜脱水工艺的改进提供了一定理论依据。[Objective] The research aimed to optimize the technological conditions of solid-liquid system of ginger in sodium chloride solution and establish a transfer model of ginger osmotic dehydration.[Method] With ginger as research subject and sodium chloride solution as penetrant,the dehydration rate and solid gain rate were determined under different conditions of osmotic dehydration.[Result] Dehydration rate and solid gain rates of ginger were obtained under different condition,and a transfer model of ginger osmotic dehydration was established.The dehydration rate and solid gain rate were increased with the increase of osmotic time,concentration of penetrating fluid and osmotic temperature.The optimum operating conditions were as follows：concentration of 20%;osmotic time of 1.00 h,osmotic temperature of 50 ℃.[Conclusion] The study provided a theoretical basis for improving dehydration of ginger.

关 键 词：生姜 渗透脱水 失水率 数学模型 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]