期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 96, 期 11, 页码 3688-3693出版社
WILEY-BLACKWELL
DOI: 10.1002/jsfa.7552
关键词
ultrasound; osmotic dehydration; optimisation; water loss; solid gain; weight reduction
资金
- Prospective Research Project of Jiangsu Province, China [BY2013065-01]
BACKGROUNDSweet potato is a highly nutritious tuber crop that is rich in -carotene. Osmotic dehydration is a pretreatment method for drying of fruit and vegetables. Recently, ultrasound technology has been applied in food processing because of its numerous advantages which include time saving, little damage to the quality of the food. Thus, there is need to investigate and optimise the process parameters [frequency (20-50 kHz), time (10-30min) and sucrose concentration (20-60% w/v)] for ultrasound-assisted osmotic dehydration of sweet potato using response surface methodology. RESULTSThe optimised values obtained were frequency of 33.93 kHz, time of 30min and sucrose concentration of 35.69% (w/v) to give predicted values of 21.62, 4.40 and 17.23% for water loss, solid gain and weight reduction, respectively. The water loss and weight reduction increased when the ultrasound frequency increased from 20 to 35 kHz and then decreased as the frequency increased from 35 to 50 kHz. CONCLUSIONThe results from this work show that low ultrasound frequency favours the osmotic dehydration of sweet potato and also reduces the use of raw material (sucrose) needed for the osmotic dehydration of sweet potato. (c) 2015 Society of Chemical Industry
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