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首页> 外文期刊>International Journal of Food Properties >Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration
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Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration

机译：超声波辅助渗透脱水对热风干燥过程中米拉贝李的收缩

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摘要

Convective drying in hot air is still the most popular method applied to reduce the moisture content of fruits and vegetables. Conventional hot-air drying of Mirabelle plum is considered to be a slow and energy intensive process. This is due to the fact that the waxy skin of Mirabelle plum has low permeability to moisture, a fact which results in high shrinkage. The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration pretreatment on shrinkage of Mirabelle plum as a function of moisture content with the end goal of optimizing operating conditions that minimize shrinkage of the produce during drying. Results showed that application of ultrasound-assisted osmotic dehydration led to a significant (p < 0.05) decrease in shrinkage (from 76.41 to 64.05%). A linear relation between moisture loss and shrinkage was observed. Results indicated that shrinkage may be easily estimated from changes in moisture content, and independent of the drying rate. Inversely, determination of shrinkage would provide an indirect indication of moisture content.
机译：在热空气中进行对流干燥仍然是减少水果和蔬菜水分含量的最流行方法。传统的热风干燥Mirabelle李子被认为是一个缓慢且耗能的过程。这是由于Mirabelle李子的蜡状皮肤对水分的渗透性低，导致收缩率高。这项研究的目的是研究超声波辅助渗透脱水对Mirabelle李子收缩率的影响，该收缩率是水分含量的函数，最终目的是优化操作条件，以最大程度地减少干燥过程中农产品的收缩率。结果表明，超声辅助渗透脱水的应用导致收缩率显着降低（p <0.05）（从76.41降低至64.05％）。观察到水分损失和收缩之间的线性关系。结果表明，收缩率可以很容易地根据水分含量的变化来估算，并且与干燥速率无关。相反，收缩率的测定将提供水分含量的间接指示。

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