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采用葡萄糖溶液作为渗透液,以葡萄糖溶液的浓度、渗透时间和渗透温度为因素,通过正交试验设计,分析各因素对草莓渗透脱水率的影响。结果表明,温度是影响失水率的最主要因素,其次是浓度,渗透时间的影响最小;同时,确定了渗透脱水的最佳方案。
The glucose solution was used as the permeate, the glucose solution concentration, the permeation time and the infiltration temperature were taken as the factors to study the influence of various factors on the osmotic dehydration rate of strawberry through the orthogonal experimental design. The results showed that temperature was the most important factor affecting the water loss rate, followed by the concentration and penetration time of the least impact; at the same time, the best solution to determine the infiltration dehydration.