食品工业科技2012，Vol.33Issue(13)：64-66,70,4.
辣椒果肉的渗透脱水效果研究
Study on the effect of osmotic dehydration on chili flesh
摘要
Abstract
The osmotic dehydration effects（water loss,the soluble solid gain,the salt gain and the colour） of chili fresh in different solutions were investigated. Sucrose solution （50% and 65%）,salt solution （10% and 20%）, and sucrose（50%） - salt（10%） mixture solution had different affects on mass transfer and qualities. The sucrose- salt mixture solution had the biggest water loss,which can reach to 54.20% in 8h,while the soluble solid gain was only 7.53%,and the salt gain was 2.62g/100g dry basis,which was lower than those in pure salt solutions.关键词
渗透脱水/辣椒果肉/失水率/固形物增加率Key words
osmotic dehydration/chili flesh water loss soluble solid gain分类
轻工纺织引用本文复制引用
赵翠萍,郭蕴涵,丁胜华,安可婧,汪政富..辣椒果肉的渗透脱水效果研究[J].食品工业科技,2012,33(13):64-66,70,4.基金项目
“十二五”国家科技支撑计划（2012BAD36807）. （）
