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題名 | 糖漬溫度與糖液濃度對金柑糖漬過程之影響= |
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作者 | 吳柏青; 潘仁健; |
期刊 | 宜蘭農工學報 |
出版日期 | 19950600 |
卷期 | 10 1995.06[民84.06] |
頁次 | 頁43-56 |
分類號 | 463.78 |
語文 | chi |
關鍵詞 | 糖漬; 金柑; 蜜餞; Syruping; Kumquat; Candied fruit; |
中文摘要 | 糖漬過程是〝糖漬金柑〞加工中最重要且耗時最久的過程之一,亦是整個加工流 程中最大之生產瓶頸。由於金柑果皮的存在,糖漬過程中糖液的滲透是屬於擴散控制 (Diffusion Control)之質傳遞,因此其糖液滲透速率較緩慢。本研究乃針對糖液溫度與 濃度對金柑糖漬過程之影響進行糖漬試驗,並依據糖漬試驗之結果以建立糖漬數學模式,可 有效預測糖漬過程中金柑之糖度之變化情形。此外,能進一步瞭解各試驗參數對糖漬過程的 影響,以供糖漬加工業者加工技術改良之依據。傳統靜置式糖漬過程中,在相同糖漬溫度下 ,果粒糖度隨糖漬時間增加而逐漸提高,而達一平衡糖度。而在相同原始糖漬溫度下,則果 粒平衡糖度將隨之提高。相同糖漬溫度下,若提高原始糖液濃度,則果粒平衡糖度亦隨之提 高。當糖漬時間較長,試驗證明可以In (C-Ce/Ci-Ce)=m × t+b之數學模式描述金柑糖漬 過程中糖度的變化。 |
英文摘要 | Candied kumquat is one of the most popular snack foods in Taiwan and Japan. Due to the kumquat rind which contains lipid, the absorption of sugar solution during syruping process is a diffusion control process. In the traditional syruping process, it takes about one week for candied kumquat to reach the desired sugar content, which strongly affect the efficiency of the whole process and significantly increase the cost of the process. This study was to evaluate the process parameters (i.e. temperature, concentration of sugar solution, syruping time, etc.) which significantly affect syruping process of candied kumquat., Based on the experimental results, a mathematical model was established to describe the change of sugar content during kumquat syruping process, which can be used to estimate the absorption of sugaur during syruping process. The information can be used for candied fruit manufactures to improve their process conditions. In the traditional batch type syrupping process, the sugar content of candied kumquat increased with increasing process time, and then level off. The equilibrium sugar content of candied kumquat increased with increasing temperature, and increased with increasing concentration of sugar solution. The changes of sugar content can be described by the mathematical model which is In (C-Ce/Ci-Ce)=m × t + b developed in this study. |
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