不同渗透方式对芒果脱水效率和品质的影响  

Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits

作　　者：王俊涛 滕建文[1] 韦保耀[1] 黄丽[1] 夏宁[1] WANG Juntao;TENG Jianwen;WEI Baoyao;HUANG Li;XIA Ning(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科学》2021年第1期149-156,共8页Food Science

基　　金：广西科技重大专项(桂科AA17204038);南宁市科技重点研发计划项目(20172142)。

摘　　要：糖渍是一种高效的食品预脱水方法,有关糖液浸渍法(液态渗透)已有大量研究,而关于固体糖干法糖渍(固态渗透)研究较少。为了比较这两种渗透方式的差异,利用菲克方程进行传质动力学分析以及相关指标测定,研究固态渗透和液态渗透对糖渍芒果脱水效率和品质的影响。结果表明:固态渗透SSD30处理组(m(蔗糖)∶m(芒果)=3∶10)与液态渗透LOD30处理组(m(质量分数30%蔗糖溶液)∶m(芒果)=1∶1)和LOD40处理组(m(质量分数40%蔗糖溶液)∶m(芒果)=1∶1)相比,水分扩散系数分别提高了42.11%和38.96%,可溶性固形物扩散系数分别提高了1.27%和0.05%;渗透48 h时,脱水效率分别提高了59.8%和34.79%,VC保留率分别提高了4.54%和3.99%,总酚保留率分别提高了2.75%和24.75%。SSD30处理组产生的废弃糖液和溶出的非水物质含量也最少。虽然高脱水效率可能会导致SSD30芒果的外形收缩更严重,但从追求环保和减少废弃糖液,以及追求高脱水、低固增率、高保真加工的角度展望,预计固态渗透技术具有良好的应用前景。Sugar osmotic dehydration is an efficient method for food pre-dehydration.While liquid-state sugar osmotic dehydration(LOD)has been extensively studied,there have been less studies on solid-state sugar osmotic dehydration(SSD).In order to compare the differences between these two osmosis methods,their effects on the dehydration efficiency and quality of mango fruit through mass transfer kinetic analysis using the Fick equation as well as determination of relevant indexes.The results showed that the water diffusion coefficient of SSD30(sucrose/mango mass ratio=3:10)increased by 42.11%and 38.96%,respectively,when compared with LOD30(30%sucrose solution/mango mass ratio=1:1)and LOD40(40%sucrose solution/mango mass ratio=1:1),respectively,the diffusion coefficient of soluble solids by 1.27%and 0.05%respectively,the dehydration efficiency at 48 h by 59.8%and 34.79%respectively,the VC retention rate by 4.54%and 3.99%respectively,and the total phenol retention rate by 2.75%and 24.75%respectively.The amount of waste sugar solution and dissolved non-water substances from SSD30 were minimal.Although the high dehydration efficiency of SSD30 may lead to more severe shrinkage of mangoes,solid-state sugar osmotic dehydration is expected to be promising for reducing the production of waste sugar solution and consequently protecting the environment,as well as improving the dehydration efficiency,reducing the solid gain rate and improving the fidelity in fruit processing.

关 键 词：芒果 固态渗透 液态渗透 传质动力学 VC保留率 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]