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文章摘要
超声波辅助渗透脱水处理及其对西兰花冻结品质的影响
Optimization of Ultrasonic-Assisted Osmotic Dehydration and the Influence on the Quality of Frozen Broccoli
  
DOI:10.3969/j.issn.1673-1689.2020.04.005
中文关键词: 西兰花  超声波  渗透脱水  水分流失  硬度  冷冻
英文关键词: broccoli,ultrasonic,osmotic treatment,water loss,hardness,frozen
基金项目:
作者单位
陈童 江南大学 食品学院江苏 无锡 214122
扬州冶春食品生产配送股份有限公司江苏 扬州 412026 
张慜 江南大学 食品学院江苏 无锡 214122 
陈晶晶 海通食品集团有限公司浙江 宁波 315300 
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中文摘要:
      以西兰花为试材,在单因素试验的基础上,以水分流失和西兰花冻结-解冻后硬度为考察指标,通过正交试验优化西兰花冷冻前超声波辅助渗透脱水工艺条件。结果表明,渗透脱水最佳工艺条件为:超声波功率240 W,超声时间30 min,渗透液质量分数50%,在此工艺条件下,西兰花的水分流失为1.26,硬度为39.59 N。在此工艺条件的基础上,对比了普通渗透脱水(OD)和超声波辅助渗透脱水(UOD)对西兰花冻结效率和品质的影响。结果表明:UOD可以在短时间内达到OD较长时间的渗透效果,提高西兰花的冷冻效率,减少西兰花冻藏期的汁液流失,抑制抗坏血酸含量的减少以及色泽的变化。
英文摘要:
      According to the measurement of water loss and hardness of frozen broccoli,the processing parameters of ultrasound-assisted osmotic dehydration on broccoli with trehalose solution before freezing were optimized by single factor and orthogonal experiments. The results showed that the optimal osmotic conditions were as followed,ultrasonic power of 240 W,osmotic time of 30 min,and osmotic concentration of 50%. Under these conditions,the water loss of broccoli was 1.26,and the hardness of frozen broccoli was 39.59 N. The results also indicated that ultrasound-assisted osmotic dehydration improved the efficiency of freezing,reduced the drop loss,and prevented the loss of ascorbic acid and the change in color of broccoli during frozen storage.
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