摘要
对超声场强化胡萝卜渗透脱水过程中的质量传递进行了研究,建立了渗透脱水传质模型。通过实验得出了胡萝卜脱水率及固形物得率,由此确定了超声场强化渗透及自然渗透下的胡萝卜脱水率及固形物得率常数。结果表明,超声场能够强化胡萝卜渗透脱水过程中的质量传递,超声场作用下的胡萝卜失水率常数及固形物得率常数均较自然状态的高;同时通过实验结果分析了超声场强化渗透脱水过程中质量传递的物理机制。
The mass transfer during osmotic dehydration of carrot enhanced by ultrasound was studied. And the mass transfer model of osmotic dehydration was set up. Water losses rates and solid gain rates of carrot were obtained by experiment consequently, the water losses rates constant and the solid gain rates constant of carrot with ultrasound field and nature were ascertained. The results showed that ultrasound field can enhance mass transfer during osmotic dehydration of carrot, water losses rates constant and solid gain rates constant of materials under ultrasonic treatment were both higher than nature osmotic; Meanwhile the physical mechanism of enhanced mass transfer during osmotic dehydration with ultrasonic was analyzed on the basis of the experimental results.
出处
《农产品加工（下）》
2007年第5期35-38,共4页
Farm Products Processing
关键词
渗透脱水
质量传递模型
超声场
胡萝卜
osmotic dehydration
mass transfer model
ultrasound field
carrot
