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4 旋转成分矩阵

Table 4 Rotated component matrix of factor analysis

指标Indicator PC1 PC2 PC3 PC4 PC5 PC6 含糖量Sugar content 0.187 -0.038 0.856 -0.104 0.106 0.068 可滴定酸Titratable acid 0.341 0.204 -0.171 -0.062 0.632 -0.063 L* 0.057 0.960 0.086 -0.186 -0.058 0.043 a* -0.009 -0.532 0.387 0.065 0.601 -0.075 b* 0.056 0.882 0.254 0.123 0.021 0.095 ΔE 0.030 0.860 -0.125 -0.248 0.176 -0.162 硬度Hardness 0.117 0.104 0.233 0.025 0.562 0.500 黏性Adhesiveness -0.042 -0.027 -0.027 -0.059 0.833 0.118 弹性Springiness 0.904 0.047 -0.039 -0.107 -0.079 0.048 黏聚性Cohesiveness 0.835 0.029 0.065 0.163 0.132 -0.289 胶黏性Gumminess 0.783 0.018 0.109 -0.052 0.059 0.414 咀嚼性Chewiness 0.844 0.043 0.092 -0.082 0.050 0.383 回复性Resilience 0.970 0.031 0.079 0.018 0.152 -0.035 叶绿素保存率Chlorophyll preservation rate -0.041 0.221 0.809 0.057 -0.234 -0.277 维生素C保存率Vitamin C preservation rate -0.134 0.022 0.326 -0.044 -0.079 -0.754 TSS -0.073 -0.039 -0.434 0.379 -0.155 0.114 WL -0.010 -0.005 0.049 0.931 -0.054 0.024 SG -0.006 -0.273 -0.179 0.911 0.041 -0.042