Simpson Ricardo R, Jiménez Maite P, Carevic Erica G, Grancelli Romina M
Universidad Técnica Federico Santa María, Universidad Católica de Valparaíso, Valparaíso, Chile.
Arch Latinoam Nutr. 2007 Jun;57(2):192-5.
Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50 degrees C. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50 degrees C) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.
在假定为均匀溶液的情况下，采用传统方法在50℃的62%葡萄糖溶液中对树莓（悬钩子属）进行渗透脱水。树莓（悬钩子属）还通过在57%葡萄糖溶液中使用欧姆加热进行渗透脱水，电压可变（以保持温度在40至50℃之间），电场强度<100V/cm。比较两个实验的结果时，很明显使用欧姆加热技术时处理时间会减少。在某些情况下，这种减少甚至达到了50%。这可以通过欧姆过程中产生的称为电穿孔的热损伤的附加效应来解释。
