【摘要】 以苹果和李子为实验材料 ,通过跟踪测定果蔬组织内糖含量的变化检测微波对果蔬组织渗糖的影响。结果表明微波在短时间内快速地提高果蔬组织的渗糖速率。用渗透促进液进行预处理 ,可明显改善果蔬组织的通透性 ,有效地提高微波对果蔬组织的渗糖效率。虽然随着微波的使用功率提高 ,果蔬组织的渗糖速率加快 ,但同时果蔬组织严重脱水 ,变形 ,甚至烤焦现象加重更多还原

【Abstract】 In this paper, the effect of microwave on sugar permeability of fruit and vegetable tissues has been studied by the way of tracking down the changes of sugar quantity in fruit and vegetable tissaes such as apple and plum The results show that microwaves could evidently increase the sugar permeability of the fruit and vegetable tissues in a short time during the production of candied fruit Furthermore, if the tissues of the fruit and vegetable are pre treated with permeable liquid,the efficiency of sugar permeability of the fruit and vegetable tissues will be increased by microwaves.As the microwave power increases,the rate of sugar permeability of the fruit and vegetable tissues increases,but at the same time,the tissues of the fruit and vegetable will seriously be dehydrated,deformed,and even scorched更多还原