木瓜方块渗透脱水工艺参数的优化。
Optimization of process parameters for osmotic dehydration of papaya cubes.
机构信息
Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313 001 India.
出版信息
J Food Sci Technol. 2011 Apr;48(2):211-7. doi: 10.1007/s13197-010-0161-7. Epub 2010 Nov 14.
Process temperature (30, 40 and 50 °C), syrup concentration (50, 60 and 70(o) Brix) and process time (4, 5 and 6 h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The peeled and pre-processed papaya cubes of 1 cm size were immersed in sugar syrup at constant temperature water bath having syrup to papaya cubes ratio of 4:1 (w/w). The cubes were removed from bath at pre-decided time, rinsed with water and weighed. Initial moisture content of papaya samples were 87.5-88.5% (wb), which was reduced to 67.6-81.1% after osmotic dehydration in various experiments showing mass reduction, water loss and sugar gain in the range of 20.6-36.4, 23.2-44.5 and 2.5-8.1%, respectively. The weight reduction, water loss and sugar gain data were statistically analyzed and regression equation of second order were found the best fit for all the experimental data. Maximum water loss of 28% with optimum sugar gain of 4% was predicted for the 60(o)Brix syrup concentration at 37 °C for syrup to fruit ratio as 4:1 in 4.25 h of osmotic dehydration.
采用响应面法优化了木瓜（Carica papaya）方块的渗透脱水的工艺温度（30、40 和 50°C）、糖浆浓度（50、60 和 70(o)Brix）和工艺时间（4、5 和 6 h），以实现最大的水分损失和最佳的糖增益。将去皮和预处理的 1 cm 大小的木瓜方块浸入糖液中，在恒温水浴中进行，糖液与木瓜方块的比例为 4:1（w/w）。将方块在预定的时间从浴中取出，用水冲洗并称重。木瓜样品的初始水分含量为 87.5-88.5%（wb），在各种实验中，经过渗透脱水后，水分含量降低到 67.6-81.1%，质量减少、水分损失和糖增益分别在 20.6-36.4%、23.2-44.5%和 2.5-8.1%的范围内。对重量减少、水分损失和糖增益数据进行了统计分析，发现二次回归方程最适合所有实验数据。在 4:1 的料液比和 4.25 h 的渗透脱水时间下，预测在 60(o)Brix 糖浆浓度和 37°C 的工艺温度下，最大水分损失为 28%，最佳糖增益为 4%。
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