研究奥斯莫斯压力差异在奥斯莫斯脱水中的作用:果片与二元和多元组件奥斯莫斯系统之间的相互作用
Xiaojuan Wang1, Hao Feng1,2,3
1Department of Agricultural and Biological Engineering, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA.
Foods (Basel, Switzerland)
|September 9, 2023
概括
透脱水 (OD) 速度是由食物和溶液之间的透压力差异驱动的. 通过添加剂增加溶液的透压,可以增强这种脱水过程,特别是在较低的糖度下.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 质量转移是指质量转移.
背景情况:
- 透脱水 (OD) 是一种重要的食品保存技术.
- 了解OD背后的驱动力对于流程优化至关重要.
- 透压力动力学在OD期间的质量转移中发挥着关键作用.
研究的目的:
- 研究透压力动态作为解释透脱水 (OD) 过程的策略.
- 探索脱水速率与透压差之间的关系.
- 检查在透溶液中增加透压力的方法.
主要方法:
- 用果切片作为透性脱水的模型食品材料.
- 采用了糖,葡萄糖和麦芽糖作为透剂.
- 研究了辅助溶液 (化,乳酸) 对透压的影响.
主要成果:
- 在透压差和脱水率之间发现了正线性相关性.
- 透压差是OD中质量转移的主要驱动因素.
- 使用添加剂来增加透压力增强了OD过程,表现出协同效应,特别是在较低的糖度下.
结论:
- 透压是OD过程中的一个关键因素.
- 对透压的战略操纵可以优化脱水效率.
- 这项研究为通过透压力动态解释和增强OD过程提供了一个框架.
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