关键词: 芒果；固态渗透；液态渗透；传质动力学；VC保留率

Abstract: Sugar osmotic dehydration is an efficient method for food pre-dehydration. While liquid-state sugar osmotic dehydration (LOD) has been extensively studied, there have been less studies on solid-state sugar osmotic dehydration (SSD). In order to compare the differences between these two osmosis methods, their effects on the dehydration efficiency and quality of mango fruit through mass transfer kinetic analysis using the Fick equation as well as determination of relevant indexes. The results showed that the water diffusion coefficient of SSD30 (sucrose/mango mass ratio = 3:10) increased by 42.11% and 38.96%, respectively, when compared with LOD30 (30% sucrose solution/mango mass ratio = 1:1) and LOD40 (40% sucrose solution/mango mass ratio = 1:1), respectively, the diffusion coefficient of soluble solids by 1.27% and 0.05% respectively, the dehydration efficiency at 48 h by 59.8% and 34.79% respectively, the VC retention rate by 4.54% and 3.99% respectively, and the total phenol retention rate by 2.75% and 24.75% respectively. The amount of waste sugar solution and dissolved non-water substances from SSD30 were minimal. Although the high dehydration efficiency of SSD30 may lead to more severe shrinkage of mangoes, solid-state sugar osmotic dehydration is expected to be promising for reducing the production of waste sugar solution and consequently protecting the environment, as well as improving the dehydration efficiency, reducing the solid gain rate and improving the fidelity in fruit processing.

Key words: mango; solid-state sugar osmotic dehydration; liquid-sate sugar osmotic dehydration; mass transfer kinetics; VC retention rate