食品工业科技Issue(1)：131-135,5.
莴笋渗透脱水有效扩散系数研究
Study on effective diffusion coefficients of osmotic dehydration of asparagus lettuce
王妮 1杨薇 1刁卓超1
作者信息
- 1. 昆明理工大学现代农业工程学院,云南昆明650224
- 折叠
摘要
Abstract
The mass transfer kinetics during osmotic dehydration of asparagus lettuce was investigated in glucose solution with concentration between 10%～40% and temperature between 35～65℃.Rates of water loss and solid gain at equilibrium as well as effective diffusivity coefficients were calculated by Azuara model and Fick＇s second law respectively.Regression equations of effective diffusivity coefficients of water loss rate and solid gain rate were obtained based on surface fitting by a uniform design.The results showed that water loss rate increased with the increasing of glucose concentration,but it reduced with the increasing of temperature.Both the increasing of solute concentration and temperature enhanced solid gain rate.Azuara model was fit for predicting values of water loss rate and solid gain rate.And a high degree of correlation was observed in regression equations of effective diffusion coefficients by surface fitting.Effective diffusion coefficients represented the rates of water loss and solid gain approaching equilibrium.关键词
渗透脱水/有效扩散系数/Fick第二定律/莴笋Key words
osmotic dehydration/effective diffusion coefficient/Fick＇s second law/asparagus lettuce分类
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王妮,杨薇,刁卓超..莴笋渗透脱水有效扩散系数研究[J].食品工业科技,2012,(1):131-135,5.
