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 。
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
出处
《广西工学院学报》
CAS
2002年第3期38-40,共3页
Journal of Guangxi University of Technology
基金
广西区教育厅资助项目 (桂教科研 1998-1-64 )
关键词
果脯
果蔬组织
微波
渗糖
渗透促进液
candied fruit
fruit and vegetable tissue
microwave
sugar permeability
permeable liquid
