【摘要】 以氯化钠溶液为渗透液,进行超声场强化马铃薯渗透脱水研究,探讨声空化强度、超声场作用时间、浸泡液浓度和切片厚度等因素对马铃薯渗透脱水的影响.结果表明,声空化能够强化马铃薯渗透脱水过程,显著提高物料的脱水率,并且固形物也得到相应增加.声空化除了强化物料渗透脱水外,对大分子还有降解作用.因此,随着超声场作用时间的增加,固形物得率呈下降趋势.此外,传质速率随着溶液浓度的增加或物料厚度的降低而增加.因此得出最佳操作条件为:声空化装置的电流强度为0.7A,超声场作用时间为30min,渗透液质量分数在15%,物料厚度为3.5～4.5mm.更多还原

【Abstract】 The osmotic dehydration of potato enhanced by ultrasound field was investigated with the sodium chloride solution as penetrating fluid.The effects of acoustic cavitation intensity,time of ultrasound treatment,osmotic liquid concentration and the slice thickness on the osmotic dehydration of potato were studied.The results show that the osmotic dehydration of potato was intensified by acoustic cavitation.The dehydration rate was increased remarkably.The solid content was increased accordingly.The acoustic cavitation also imposes degradation action on macromolecules,in addition to strengthening osmotic dehydration.Therefore,with the increasing time of ultrasound action,the rate of solid production shows a descending trend.In addition,mass transfer rate increases with the increase of the solution density or with the decrease of material thickness.So the best work condition is determined as follows:the output current intensity of supersonic signal generator is 0.7A,the time of acoustic cavitation is 30min,the concentration of the infiltration solution is 15%,and the slice thickness is about 3.5～4.5mm.更多还原