摘要
通过对照实验,研究了超声波预处理对樱桃番茄渗透脱水的影响,表明在超声波作用过程中,樱桃番茄和渗透液之间的传质速度比对照组快,在超声波作用后,在一段时间内,由于超声波对细胞结构的影响,使得预处理组的总失重率仍然比对照组大,但是在近120min时,这种作用逐渐减弱和消失。
The effect of ultrasonic pretreatment on the osmotic dehydration of cherry tomato was studied by contrast experiment. The results indicated that mass transfer rate of cherry tomato and solution under ultrasonic pretreatment was faster than that without ultrasonic pretreatment, The weight loss of cherry tomato pretreated by ultrasound was larger than that of control group in the beginning period of osmotic dehydration, after about 120min,however,this difference was diminishing and disappeared.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期149-150,共2页
Science and Technology of Food Industry
关键词
超声波
渗透脱水
失重率
ultrasonic
osmotic dehydration
weight loss rate
