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红薯-蔗糖体系的超声渗透脱水研究

DOI: 10.369/j.issn.1006-7043.2009.06.023

Keywords: 渗透脱水 超声场 红薯 数学模型 脱水率

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Abstract:

以红薯-蔗糖固液体系为研究对象,研究了在超声场作用下,超声输出功率、超声作用时间、渗透液浓度及温度、物料厚度等因素对红薯脱水率及固形物得率的影响.在此基础上,确定了渗透脱水过程的扩散系数,并对渗透脱水过程的数学模型进行了探讨.结果表明,超声场空化作用显著强化了红薯渗透脱水过程的质量传递,且在一定实验范围内,红薯脱水率及固形物得率均随超声输出功率、超声作用时间、渗透液浓度及温度的增加而增加,随着物料厚度的增大而减小.故可得到当超声场输出功率为93 W,声空化强化时间为25 min,渗透液浓度在40%,温度在30℃,物料厚度为6 mm时为最佳操作条件.

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