超声波对猕猴桃片的渗糖效果及干燥能耗与品质的影响

曾祥媛,赵武奇,卢丹,吴妮,孟永宏,高贵田,雷玉山

Effects of Ultrasound on the Sugar Permeability Effect, Drying Energy Consumption and Quality of Kiwifruit Slices

ZENG XiangYuan,ZHAO WuQi,LU Dan,WU Ni,MENG YongHong,GAO GuiTian,LEI YuShan

表1 响应面设计试验因子与水平

Table 1 Variables and levels in response surface design

水平/因子 Level/Factor A超声时间 Ultrasound time (min) B超声温度 Ultrasound temperature (℃) C蔗糖浓度 Sucrose concentration (°Brix) D超声声能密度 Ultrasonic density (W·mL-1) -1 40 40 40 0.63 0 50 50 50 0.75 1 60 60 60 0.88