摘要
为了比较在夏季(30℃)和冬季(20℃)生产环境下不同渗透方式在芒果脱水效率和品质上的差异,本文以失水率、固增率、水分有效扩散系数、可溶性固形物扩散系数、V和总酚保留率以及三态水转化为考察指标,探究固态渗透(SSD)和液态渗透(LOD)对糖渍芒果脱水效率和品质的影响。结果表明,固态渗透的脱水效率以及营养物质保留率高于液态渗透;在糖渍48 h后,在环境温度20℃下SSD40(蔗糖:芒果(w/w)=4:10)的失水率和固增率最大为49%和5.11%,SSD20(蔗糖:芒果(w/w)=2:10)的V和总酚保留率最高为47.43%和43.66%;在环境温度30℃下,SSD40的失水率和固增率最大为57.41%和6.36%,SSD20的V、总酚保留率最高为43.79%和42.43%。渗透过程改变了芒果样品中水的结合状态,自由度高的水分向自由度低的方向迁移。本文研究结果将为果干类产品固态渗透预处理技术的应用提供理论参考。
In order to compare the differences in dehydration efficiency and quality of mango under different osmotic methods in summer(30℃)and winter(20℃)production environments,this paper explored the effects of SSD and LOD on the dehydration efficiency and quality of sugar-stained mango by taking the water loss rate,solid gain rate,effective diffusion coefficient of water,diffusion coefficient of soluble solids,retention rate of Vand total phenols,and tri-state water conversion as the indexes.The results showed that the dehydration efficiency and nutrient retention rate of solid osmotic were higher than those of liquid osmotic.After 48 h of sugaring,the maximum water loss rate and solid gain rate of SSD40(sucrose:mangos(w/w)4:10)were 49%and 5.11%at ambient temperature of 20℃,and the retention rates of Vand total phenols of SSD20(sucrose:mangos(w/w)2:10)were 47.43%and 43.66%.At ambient temperature of 30℃,the maximum water loss rate and solid gIain rate of SSD40 were 57.41%and 6.36%,and the maximum retention rates of Vand total phenols of SSD20 were 43.79%and 42.43%.The permeation process changed the binding state of water in mango samples,and the water with high degree of freedom migrated to the direction of low degree of freedom.The results of this study will provide a theoretical reference for the application of solid penetrating pretreatment technology for dried fruit products.
作者
赵红伟
曹彬彬
张谐天
张钟元
李大婧
聂梅梅
顾千辉
王云海
牛丽影
谢宏
ZHAO Hongwei;CAO Binbin;ZHANG Xietian;ZHANG Zhongyuan;LI Dajing;NIE Meimei;GU Qianhui;WANG Yunhai;NIU Liying;XIE Hong(Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Food College of Shenyang Agricultural University,Shenyang 110866,China;Three Squirrels Co.,Ltd.,Wuhu 241001,China)
出处
《食品工业科技》
CAS
北大核心
2022年第15期98-105,共8页
Science and Technology of Food Industry
关键词
芒果
固态渗透
液态渗透
失水率
固增率
低场核磁
品质
mango
solid osmotic
liquid osmotic
water loss rate
solid gain rate
low field NMR
quality
作者简介
赵红伟(1992-),女,硕士研究生,研究方向:食品加工与安全,E-mail:1695902391@qq.com;通信作者:张钟元(1983-)女,博士,副研究员,研究方向:果蔬加工与营养健康,E-mail:zzyszy2012@163.com。
