真空处理对酥梨渗透脱水率和固形物增加率的影响  

Effects of vacuum impregnation on water loss and solid gain of pear slices osmotic dehydration

作　　者：王中凤[1] 韦田[1] 张敏[1] 吴环[1] 

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230601

出　　处：《食品与机械》2014年第2期53-55,59,共4页Food and Machinery

基　　金：安徽省科技攻关计划项目(编号:12010302060)

摘　　要：渗透处理在脱水的同时也有固形物的渗入。为了探明真空处理与水果渗透脱水和固形物渗入的关系，以梨子为原料，分别在不同温度（10～55℃）、糖液浓度（30～60°Bx）条件下，进行真空（20kPa）与常压渗透处理。以原料干基重为基础计算脱水率（WL）和固形物增加率（SG）。结果在任何糖液浓度和温度条件下，真空处理（VI）的WL都显著低于常压处理（AI）（P〈0．01），固形物增加率显著高于AI（P〈0．01）。该研究表明，从脱水效率的角度真空渗透不适合梨果肉的渗透脱水。Osmotic dehydration process is accompanied by the penetra- tion of solid. In order to explore the relationship of vacuum treat- ment on the rates of water loss （WL） and solid gain （SG） of fruits, round pear slices were impregnated with sucrose solutions of different concentrations （30~60°Bx） at different temperatures （10~55 ℃）, respectively, at atmospheric pressure （AI） and vacuum （20 kPa, 10~30 min） condition （VI）. The WL and SG were calculated on the basis of dry weight of fresh samples. The values of WL were signifi- cantly （P〈0.01） lower and SG higher by VI than by AI irrespective of sugar concentration, temperature or impregnation time. This study suggested that VI is not an optional choice from the perspective of dehydration efficiency.

关 键 词：梨 渗透脱水 真空渗透 失水率 固形物增加率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]