尹晓峰,杨明金,张引航,高博,杨玲

• 1:西南大学工程技术学院

摘要(Abstract)：

以脱水率、固形物获取率、脱水率与固形物获取率比值、有效水分扩散系数等为考察指标,通过渗透脱水试验和正交试验,考察了辣椒的渗透脱水特性,并优化了渗透脱水工艺方案。结果表明:随着渗透温度的增加或渗透液中食盐含量的增加,辣椒的脱水率和固形物获取率增大,经温度为45℃渗透液(45%蔗糖+10%食盐)渗透脱水2,4,6h,辣椒的脱水率与固形物获取率比值分别为4.21±0.12,5.11±0.10,5.56±0.13;在渗透脱水初期,脱水率和固形物获取率增加较快;在渗透脱水后期,脱水率和固形物获取率增加趋缓;经温度为45℃渗透液(45%蔗糖+10%食盐)渗透脱水6h,辣椒的有效水分扩散系数为1.57×10~(-10) m~2/s。

关键词(KeyWords)： 渗透脱水;脱水率;固形物获取率;有效水分扩散系数;辣椒

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金资助项目(31301575);; 重庆市科委自然科学基金项目(CSTC2012JJA80027)

作者(Author): 尹晓峰,杨明金,张引航,高博,杨玲

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