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首页> 外文期刊>Journal of food engineering >Mass exchange during osmotic pretreatment of vegetables
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Mass exchange during osmotic pretreatment of vegetables

机译：蔬菜渗透预处理过程中的质量交换

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Apple, pumpkin and carrot were used to study mass transfer during osmotic dehydration of plant tissue. Osmotic dehydration was carried out in 61.5/100, solution of sugar. Temperature of dewatering was constant at 30℃. Time of dehydration was varied from 0 to 180 min. Osmotic dehydration in sugar solution at 30℃ depends on the kind of plant tissue. The most significant changes of water content, water loss and solids gain took place during the first 30 min of dewatering. During that time water content in apples was reduced by some 48/100, whereas further dehydration from 60 to 180 min resulted in water content reduction by next 30/100. Further dewatering of pumpkin and carrot proceeded much slower than that at the beginning of the process. Rate of water loss was 5-10 times higher than the rate of solids gain and depended on the advancement of the dewatering process.
机译：苹果，南瓜和胡萝卜用于研究植物组织渗透脱水过程中的传质。在61.5 / 100的糖溶液中进行渗透脱水。脱水温度恒定在30℃。脱水时间为0-180分钟。 30℃下糖溶液中的渗透脱水取决于植物组织的种类。在脱水的前30分钟内，水分，水分流失和固体增加量发生了最显着的变化。在这段时间内，苹果中的水含量降低了48/100，而从60分钟到180分钟的进一步脱水导致水含量降低了30/100。南瓜和胡萝卜的进一步脱水比该过程开始时慢得多。失水速率是固体获得速率的5-10倍，并且取决于脱水过程的进展。

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