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Method for improving osmotic dehydration rate by changing carrot osmotic dehydration balance through ultrasonic field

A technology of osmotic dehydration and carrots, applied in the direction of preservation of fruits/vegetables through dehydration, etc., can solve problems such as lack of experimental data

Inactive Publication Date: 2011-07-27
HARBIN ENG UNIV
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Problems solved by technology

[0004] Although there are occasional reports on extracting effective components from natural plants related to ultrasonic field strengthening, there are few detailed and specific experimental data, and related research belongs to the category of changing the balance of solid-liquid leaching, which is the same as the osmotic dehydration content of the present invention. Two different unit processes

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  • Method for improving osmotic dehydration rate by changing carrot osmotic dehydration balance through ultrasonic field
  • Method for improving osmotic dehydration rate by changing carrot osmotic dehydration balance through ultrasonic field
  • Method for improving osmotic dehydration rate by changing carrot osmotic dehydration balance through ultrasonic field

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Embodiment approach

[0013] Implementation method: put 10g of peeled fresh carrot slices with a size of 1cm×1cm×1cm into 100g of sucrose solution with a mass fraction of 30%, fully stir at 30°C for osmotic dehydration, reach equilibrium (stir for 70min) and put on power Further processing in an ultrasonic field of 250W and a frequency of 20kHz, the ultrasonic action time is 10, 20, 30, 40, 50, 60, 70, 80min, the results are as follows figure 1 . The ultrasonic transducer used is probe type.

[0014] Comparative experiment one:

[0015] Natural osmotic dehydration: Put 10g of peeled fresh carrot slices with a size of 1cm×1cm×1cm into 100g of 30% sucrose solution, fully stir at 30°C for osmotic dehydration, and the stirring time is 10, 20, 30 , 40, 50, 60, 70, 80min, the results are as follows figure 1 . Experimental results show that: applying the method provided by the invention, the osmotic dehydration rate of carrots exceeds the equilibrium state under natural conditions, and increases with ...

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Abstract

A method for improving the osmotic dehydration rate by changing carrot osmotic dehydration balance through ultrasonic field. Carrot slices are added into a sucrose solution with a proportion of 10 g of peeled fresh carrot slices and 100 g of a sucrose solution with a mass fraction of 30%; the mixture is allowed to perform natural osmotic dehydration at a condition of 30 DEG C till the dehydration rate maintains constant; after the osmotic dehydration is balanced, the carrot slices are allowed to be further dehydrated in a ultrasonic field, wherein the ultrasonic frequency is 20kHz and the ultrasonic power is 100-300 W. According to the invention, the carrot-sucrose solution system is placed in the ultrasonic field after the natural osmotic dehydration is balanced; the natural osmotic dehydration balance of the system is broken, and the osmotic dehydration rate is significantly improved when compared with the balance dehydration rates of natural osmotic dehydration and direct osmotic dehydration in a ultrasonic field.

Description

technical field [0001] The invention relates to a method for dehydrating plants, in particular to a method for strengthening osmotic dehydration of fruits and vegetables by applying an ultrasonic field. Background technique [0002] Osmotic dehydration can remove moisture from vegetables without damaging the tissue structure of the material. The product after osmotic dehydration still has the flavor, color, texture, and nutritional quality that vegetables should have. The sensory quality of the product is almost the same as that of fresh materials. In the process of drying and producing dried vegetable products, pretreatment by osmosis dehydration, and then traditional drying to obtain dried products can avoid or limit the use of sulfur dioxide, and at the same time increase the pigment stability of the product during storage. Therefore, osmotic dehydration technology is a topic with great potential and much attention at present. However, osmotic dehydration is a very slow ...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 董红星杨晓光吕远汤金勇
Owner HARBIN ENG UNIV
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