OSMOTIC DEHYDRATION OF PINEAPPLE
OSMOTIC DEHYDRATION OF PINEAPPLE
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DOI：
10.1081/drt-100102914
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发表时间：
2001-02
影响因子：
3.3
通讯作者：
D. Saputra
中科院分区：
文献类型：
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作者：
D. Saputra
以90%成熟度皇后菠萝（Queen）为试材，研究了糖种类、糖浓度、浸泡时间和温度对菠萝渗透脱水传质的影响。使用两种类型的糖作为渗透剂（葡萄糖和蔗糖）、三种水平的糖浓度（50、60和70%）、三种水平的温度（30、50和70 ℃）和三种水平的浸泡时间（3、6和9小时）进行脱水过程。在渗透脱水过程之后，将菠萝在70 °C下干燥48小时。然后计算传质并进行统计分析。糖的种类、浓度、温度和浸泡时间对菠萝脱水过程的传质有显著影响。在蔗糖浓度为70%、温度为50 °C、浸泡时间为9小时的条件下，菠萝的传质效果最好。
The effects of sugar type, sugar concentration, immersion time and temperature on the mass transfer of osmotic dehydration were studied using pie shape slices (7 mm thick with its center cork thrown away) of fresh pineapple (Queen variety, 90% maturity). The dehydration process was performed using two type of sugar as an osmotic agent (glucose and sucrose), three levels of sugar concentration (50, 60, and 70%), three levels of temperature (30, 50, and 70 °C), and three levels of immersion time (3, 6, and 9 hours). Following the osmotic dehydration process, the pineapple was dried at 70 °C for 48 hours. The mass transfer was then calculated and analyzed statistically. Sugar type, concentration, temperature, and length of immersion, have a significant effect on the mass transfer of osmotically dehydrated pineapple. The highest mass transfer of pineapple was found by using sucrose at the concentration of 70%, temperature 50 °C and 9 hours of immersion time.