基于感应离子电流的钙强化水果浸渍技术  

Calcium Fortification Impregation Technique of Fruit by Induced Ion Current

作　　者：杨哪[1] 金亚美[1] 赵娟娟[1] 顾沁[1] 吴凤凤[1] 徐学明[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国食品学报》2015年第5期126-133,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"科技支撑计划(2012BAD37B01)

摘　　要：快速浸渍开发营养强化食品,目前大多采用脉动真空处理。依靠交变磁通在浸渍液回路体系中产生钙离子电流,对4种孔隙率的水果进行钙离子强化处理。选取浸渍液浓度、处理时间和孔隙率为影响因素,通过单因素及响应面试验,考察浸渍技术对4种水果的钙强化效果,建立孔隙率在5.4%~17.8%范围的水果钙含量预测模型。结果表明：感应离子电压不随浓度改变,浓度越高,磁能转换为电能的效率就越高,钙离子浸渍量提高。组织孔隙率是钙渗入量的主要影响因素,产品钙含量分布不均。选取实测孔隙率为6.7%的桃作为钙含量预测模型验证对象,通过离子电流处理后发现模型能较好地预测果品渗入的钙含量。该技术针对强电解质离子溶液处理植物性原料,有潜力作为一种快速浸渍技术,实现功能性食品的开发。The application of vacuum impregnation has been claimed as a fast impregnation technique in developing functional foods. In present research, calcium fortification of fruits by applying a novel impregnation technique based on electromagnetic method has been reported. Solution concentration, impregnating time and porosity were identified to be main variables that influence impregnating efficiency by the one-factor method. The conditions for the calcium content of fruits by induced ion current impregnation were also optimized. The results show that the efficiency of magnetic energy converted to electrical energy increased along with an increasing the concentration of solution, the calcium content of fruits were observed to increase. The porosity of fruits increase was conducive to improve infiltration of calcium. The regression model to estimate the calcium content of fruits has been developed based on the response analysis in the porosity range from 5.4% to 17.8%. It is showed that the model provided reliable prediction of the calcium content in peaches with the porosity of 6.7%. By the strong electrolyte as impregnation solution, it is believed a rapid impregnation technique based on induced ion current would be advantageous for functional food production.

关 键 词：感应离子电流 果实类 浸渍 钙强化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]