真空脉冲真空和常压下蓝莓渗透脱水的研究-食品科学.PDF

92 2007, Vol. 28, No. 09 食品科学 ※基础研究 1 2 1 董 全 ，Michèle Marcotte ，陈宗道 (1.西南大学食品科学学院，重庆 400716； 2.Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada) ：研究了真空渗透脱水、脉冲真空渗透脱水和常压渗透脱水下蓝莓水分含量和水分活度的变化规律，结果表 明：真空渗透脱水时，蓝莓的水分含量和水分活度降低得最快。真空渗透脱水、脉冲真空渗透脱水、常压下渗透 － 9 － 9 － 9 2 脱水蓝莓的有效水分扩散率分别为1.6777×10 、1.3629×10 、0.5679×10 m /s。真空渗透脱水、脉冲真 空渗透脱水、常压下渗透脱水的有效固性物扩散率分别为 9.1705×10－ 10 － 10 － 10 2 、6.3919×10 、5.1007×10 m /s。 ：蓝莓；真空渗透脱水；脉冲真空渗透脱水；常压下渗透脱水 Study on Osmotic Dehydration of Blueberries at Vacuum Pressure, Pulsed Vacuum and Atmosphere Pressure 1 2 1 DONG Quan ，Michèle Marcotte ，CHEN Zong-dao (1.College of Food Science, Southwest University, Chongqing 400716, China； 2.Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada) Abstract ：In this experiment, the moisture content and water activity of blueberries during osmotic dehydration at vacuum pressure, pulsed vacuum and atmosphere pressure were studied. The results showed that the moisture content and water activity of blueberries during osmotic dehydration at vacuum pressure fell down most quickly. The effective moisture diffusivity m) of blueberries during osmotic dehydration at vacuum pressure, at pulsed vacuum and at atmosphere pressure respectively (D