Study On The Effect Of Solid Sugar Cane On Dehydration Mass Transfer And Quality Of Mango

Mango is a subtropical characteristic fruit with high nutritional value.Candied sugaring is an efficient method of pre-dehydration of food.There has been a lot of research on sugar liquid impregnation?liquid osmotic dehydration?,while there is less research on solid sugaring method.Dry curing?solid osmotic dehydration?has been used in pickled meat products,vege Tab.s and tumbling meat products,and preserved fruit candied fruit.Its main purpose is to adjust the product's Texture and flavor,but there are few studies on solid-state osmotic dehydration in the field of pre-dehydration,and there is also a lack of solid-state osmotic dehydration mass transfer kinetics and its impact on the quality of mango products.Based on this situation,this paper explores the influence of solid-state osmotic dehydration on the dehydration mass transfer and quality of mango.The main research contents and results are as follows:1.Comparing the effects of different osmotic dehydration methods on the dehydration mass transfer and quality of mango,the results show that the water diffusion coefficient of solid osmotic dehydration SSD30?sucrose:mango?w/w?=3:10?is respectively higher than that of liquid osmotic dehydration LOD30?30%sucrose solution:mango=1:1?and LOD40?40%sucrose solution:mango=1:1?increased by 42.11%and 38.96%,the solids diffusion coefficient increased by 1.27%and 0.50%,and the dehydration efficiency of dry-based solids increased by 59.80%And 34.79%,the Vc retention rate was increased by 4.54%and 3.99%,and the total phenol retention rate was increased by 2.75%and 24.75%,respectively,and the waste sugar solution and non-aqueous substances dissolved were also the least.Although the high dehydration efficiency may cause the shape of SSD30 mango to shrink more seriously,in the field of pursuing environmental protection and reducing waste sugar liquid,and the process of pursuing high dehydration,low solids and high fidelity,solid osmotic dehydration technology is expected to bring good applications prospect.2.Using sucrose as the osmotic agent,solid state osmotic dehydration?SSD20,SSD30,SSD40?with sucrose quality/mango quality of 20%,30%,40%,the effect of solid penetration of different mass ratios of sucrose and mango on the dehydrated mass transfer and quality of mango was studied.By establishing a mass transfer kinetic model,the water diffusion coefficients of SSD20,SSD30,SSD40 mangoes are 10.365 h^-1/2,11.430 h^-1/2,12.853 h^-1/2,and the solids diffusion coefficients are 1.6949 h^-1/2,2.0286 h^-1/2,2.3361 h^-1/2,water mass transfer coefficients are 1.0826,1.1354,1.2237,solid matter mass transfer coefficients are 0.5999,0.6193,0.6298,and equilibrium water loss rate is35.84%,40.16%,45.87%,the equilibrium solid gain rate is 5.61%,6.74%,7.76%,respectively.The greater the mass ratio of sucrose to mango,the higher the water loss rate,solid gain rate,dehydration efficiency,volumetric shrinkage rate,water mass transfer coefficient,solid mass transfer coefficient of the mango solid osmotic dehydration,the lower the Vc retention rate and the total phenol retention rate.Taking the osmotic dehydration time?X₁?and the mass ratio of sucrose to mango?X₂?as variables,the dehydration mass transfer kinetics were modeled as follows:Y₁?water loss?=33.6905X₁+3.1291X₂+4.7020,Y₂?solid gain?=6.1533X₁+0.5732X₂-0.3163.These two equations can be used as a reference for mango processing enterprises.They can flexibly choose the mass ratio of sucrose to mango and penetration time according to the needs of enterprises to achieve the target water loss and solid gain.3.With sucrose?SUC?,trehalose?MYC?,and sorbitol?SOR?as penetrants,with a solid penetrant of penetrant mass/mango mass of 30%?SUC30,MYC30,SOR30?,the effect of solid osmotic dehydration of different penetrants on the dehydration mass transfer and quality of mango was studied.By establishing a mass transfer kinetic model,the water diffusion coefficients of sucrose osmotic dehydration?SUC30?,trehalose osmotic dehydration?MYC30?,and sorbitol osmotic dehydration?SOR30?are 11.430 h^-1/2,11.3832.1475 h^-1/2,water mass transfer coefficients are 1.2944,1.2843,1.4937,solids mass transfer coefficients are 0.5999,0.4997,and 0.6643 in order,the equilibrium water loss rates are 39.22%,38.17%,and 42.37%,and the equilibrium solid gain rates are 6.74%,5.71%,and 7.09%,respectively.SOR30 has the highest water loss rate,solid gain rate,weight loss rate,dehydration efficiency,water mass transfer coefficient,solid mass transfer coefficient,etc.,the lowest is MYC30,and the SUC30 is in between.4.Using conventional solid stated osmotic dehydration methods as a control,study the effects of vacuum,vacuum ultrasound,and vacuum tumbling intensification on the dehydration mass transfer and quality of mango.The results show that:under different enhanced osmotic dehydration methods,vacuum rolling kneading osmotic dehydration has the highest water loss rate and solid gain rate,the largest water conversion capacity,the highest relative content of water soluble pectin,the smallest mango hardness,the lowest Vc retention rate and total phenol retention rate;Vacuum enhanced osmotic dehydration has the lowest water loss rate and solid gain rate,the smallest water conversion capacity,the minimum content of water-soluble pectin,the largest mango hardness,the highest Vc retention rate and the total phenol retention rate;the vacuum ultrasonic enhanced osmotic dehydration has the highest dehydration efficiency,the Vc retention rate and the total phenol retention rate are between vacuum and vacuum tumble-strengthening osmotic dehydration modes.Vacuum,vacuum ultrasound and vacuum tumbler intensified osmotic dehydration methods have advantages in the influence of mango osmotic dehydration and quality.It is inspiring that mango processing enterprises need to make appropriate choices based on product positioning and production benefits in choosing enhanced osmotic dehydration methods.