樱桃番茄真空渗透预脱水工艺优化

摘要

以苏龙一号樱桃番茄作为试材,通过比较烫漂划线、针刺、划线、超声波预处理方法,确定了烫漂划线作为真空渗透预脱水的预处理方法.在该基础上,运用单因素试验研究了真空度、糖液浓度、渗透温度、渗透时间对樱桃番茄渗透预脱水效果的影响,进而确定真空度为0.080 MPa,并应用响应曲面法优化其它参数,得出樱桃番茄真空渗透预脱水的最佳工艺条件为:糖度50 °Brix、温度53.37 ℃、时间4.88 h,该条件下樱桃番茄失水率与固形物增加率比值最大,为7.24.%The vacuum osmotic dehydration of cherry tomato cultivated "SU LONG NO.1" was studied.Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately.Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration.Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study.The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology.The optimal conditions for osmotic dehydration of cherry tomato were sugar content 50 °Brix, treated at 53.37 ℃ for 4.88 h.Under this optimal condition, the ratio of maximum water loss and predicted solid gain was 7.24.