蔗糖浓度对香蕉果肉在欧姆加热过程中电导率的影响。
Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating.
作者信息
Poojitha P, Athmaselvi K A
机构信息
Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, India.
出版信息
Food Sci Technol Int. 2018 Dec;24(8):664-672. doi: 10.1177/1082013218787069. Epub 2018 Jul 13.
Ohmic heating is a substitutive rapid heating method for food products. In this study, banana pulp with different concentrations of sugar is ohmically heated and the influence of sucrose concentration on electrical conductivity was investigated. The electrical conductivity, pH, total soluble solids, acidity, ascorbic acid content before and after ohmic heat treatment were also analysed. As the sucrose concentration increased, heating time at various voltage gradients 13.33, 20 and 26.66 V/cm increased, and the electrical conductivity decreased. As the voltage gradient increased, the pH and TSS of treated pulp with different sugar concentration increased followed by decrease in colour and acidity.
欧姆加热是一种用于食品的替代性快速加热方法。在本研究中，对不同蔗糖浓度的香蕉果肉进行了欧姆加热，并研究了蔗糖浓度对电导率的影响。还分析了欧姆热处理前后的电导率、pH值、总可溶性固形物、酸度和抗坏血酸含量。随着蔗糖浓度的增加，在13.33、20和26.66 V/cm的各种电压梯度下的加热时间增加，而电导率降低。随着电压梯度的增加，不同糖浓度处理后的果肉的pH值和总可溶性固形物增加，随后颜色和酸度降低。
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