%0 Journal Article
%T 渗透脱水在渗透剂方面的最新研究<br> The Latest Research of Osmotic Dehydration on Osmotic Agents
%A 夏明珠
%A 施宇娇
%A 曹晖
%J Hans Journal of Food and Nutrition Science
%P 177-183
%@ 2166-6121
%D 2022
%I Hans Publishing
%R 10.12677/HJFNS.2022.112023
%X <div style=\"text-align:justify;\">
	<span style=\"font-size:14px;\">渗透脱水是一种利用浓度差达到脱水目的的方法。近年来，渗透剂种类不再局限于传统的糖、盐及两者混合物，向更多样的新型渗透剂发展，如低聚果糖、多元醇等。本篇以渗透剂种类为分类依据，对其使用目的和结果进行了综述，并提出未来发展新思路。<br />
Osmotic dehydration is a method to
achieve the purpose of removing the water contained by using concentration difference.
In recent years, the types of osmotic agents are no longer limited to
traditional penetrants like sugar, salt or their mixtures, but have developed
to more diverse new osmotic agents, such as oligofructose, polyols and so on.
According to the classification of penetrant types, this paper reviewed the
application purposes and results of osmotic agents, and put forward new ideas
for future development.</span> 
</div>
%K 渗透脱水，渗透剂，作用，综述<br> Osmotic Dehydration
%K Osmotic Agent
%K Effect
%K Review
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=51858