摘要
分析了影响果片渗糖量的主要参数，提出了渗糖量的控制方法，对试验结果的数学分析表明，采用真空渗糖法时，果片含糖量的增量与排气和充气时间都呈四次多项式函数关系，与糖液浓度及果片在糖液中的浸泡时间，都呈二次多项式的函数关系。导出了控制果脯成品含糖量的数学式。
Dipping fruit in syrup is an important in making preserved fruit.The main parameters effecting sugar content of fruit dipped in syrup are analyzed and the method of controlling sugar content of the preserved fruit is proposed.The ex- periment results and mathematical analysis show that the relations of sugar content of sliced fruit dipping in syrup with the sugar content of syrup and the dipping time are quadratic polynomial.A mathematical model is set up which facilities preserved fruit product reaches certain sugar content by selecting proper parameters.
关键词
渗糖法
果脯
含糖量
控制
dipping fruit in syrup
preserved fruit
vacuum
