Chwastek Anna
Institute of Chemical Technology of Food, Lodz University of Technology, Poland.
Acta Sci Pol Technol Aliment. 2014 Oct-Dec;13(4):341-350. doi: 10.17306/J.AFS.2014.4.1.
Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished product. Obtaining the desired degree of dehydration or saturation of the material with an osmoactive substance often requires elongation of time or use of high temperatures. In recent years much attention was devoted to techniques aimed at increasing the mass transfer between the dehydrated material and the hypertonic solution. The work reviews the literature focused on methods of streamlining the process of osmotic dehydration which include the use of: ultrasound, high hydrostatic pressure, vacuum osmotic dehydration and pulsed electric field.
传统的食品保鲜方法，如冷冻、冷冻干燥（冻干）、真空干燥、对流干燥等，常常辅以能够获得高质量产品的新技术。渗透脱水在水果和蔬菜加工过程中越来越常用。这种方法能够使成品保持良好的感官和功能特性。要使材料达到所需的脱水程度或用渗透活性物质使其达到饱和，通常需要延长时间或使用高温。近年来，人们对旨在提高脱水材料与高渗溶液之间传质的技术给予了极大关注。本文综述了旨在简化渗透脱水过程的文献，这些方法包括使用：超声波、高静水压、真空渗透脱水和脉冲电场。
