【作者】 陈萍； 刘光； 曾淑芬； 张喜梅； 李琳； 胡松青； 苏健裕；

【Author】 CHEN Ping,LIU Guang,ZENG Shu-fen,ZHANG Xi-mei,LI Lin,HU Song-qing,SU Jian-yu (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou,510640,China)

【机构】 华南理工大学轻工与食品学院；

【摘要】 马铃薯糖渍果脯的生产工艺中的传质过程受到糖液浓度、糖渍温度、组织结构等的影响。传统的加工方法耗时长,糖液耗量大,在一定的程度上提高了糖渍的成本,降低了加工效益。本文应用超声强化马铃薯的糖渍过程,经响应面分析得到超声作用于马铃薯果脯糖渍过程的优化工艺方案:糖渍浸渍温度35℃,超声波输出功率150W(50%),占空比1.1/1,频率为35kHz,液料比5∶1。在此条件下传质速度明显加快,糖渍1.5 h就可以达到渗透平衡,而不加超声作用需要糖渍2,5h才能达到渗透平衡。更多还原

【Abstract】 The mass transfer during the process of potato candied is affected by syrup concentration,syrup curing temperature and organizational structure of the potato chips.Traditionally,the process of potato candied is time-consuming and large consumption of sugar,thus increasing the cost and reducing the process efficiency to some extent.In this paper,ultrasound was applied to strengthen the mass transfer in the syrup curing process of potato chips.Analyzed by response surface plot,it was explored that the optimum process of the potato candied was:syrup curing temperature of 35℃, ultrasonic power 150W(50%),duty cycle 1.1/1,frequency of the ultrasound 35 kHz as well as liquid ratio 5:1.It can be concluded that under the optimum process condition the mass transfer was significantly accelerated and the osmotic balance could be reached in 1.5h instead of 2.5h without ultrasound.更多还原