高频电磁场强化浸取果胶的研究  

Intensified Extraction of Pectin from Orange Peel in an Electromagnetic Field of Super-high Frequency

作　　者：肖凯军[1] 陈健[1] 李巧玲[1] 李琳[1] 阮天恩[1] 

机构地区：[1]华南理工大学食品与生物工程学院轻化工研究所,广州510640

出　　处：《食品科学》2001年第3期50-52,共3页Food Science

摘　　要：高频电磁场浸取桔皮果胶的实验表明，高频电磁场能有效地破坏桔皮的组织结构，增加平均扩散系数，提高浸取效率，获得高凝胶强度的果胶产品。Laboratory studies on the intensified extraction of pectin from orange peel in an electromagnetic field of super-high frequency were carried out.The results showed that the electromagnetic field of super-high frequency (2450MNz) could more effectively disintegrate the plant tissue,accelerate the extraction process of pectin and obtain a product with higher gel strength in comparison with the traditional heating methods.

关 键 词：高频电磁场 浸取 果胶 食品添加剂 桔皮 

分 类 号：TS202.3[轻工技术与工程—食品科学]