中文摘要：

分别以马铃薯-氯化钠溶液体系和红薯-蔗糖溶液体系为研究对象,探讨了其在自然条件下及超声场下的渗透脱水,考察了渗透液浓度、切片厚度、渗透液温度、超声发生器输出电流对渗透脱水率的影响。结果表明渗透脱水率随着渗透液浓度、渗透液温度、超声发生器输出电流的增大而增大,随着切片厚度的增大而减小;与自然脱水相比,存在超声场时,渗透脱水率明显提高。同时,建立了马铃薯-氯化钠体系和红薯-蔗糖体系自然渗透脱水及超声场下渗透脱水的动力学模型。

英文摘要：

The osmotic dehydration of potato-NaCl and sweet potato-sucrose solution systems was investigated with and without an ultrasonic field.Effects of mass fraction in osmotic solution,thickness of sample slices,osmotic temperature and output current of ultrasonic generator were considered.Results showed that the dehydration yield increased with the increase in osmotic solution mass fraction,osmotic temperature and output current of ultrasonic generator,but decreased with the increase in thickness of sample slices.The osmotic dehydration yield under ultrasonic field was much higher compared with that without ultrasound.A kinetic model for the osmotic dehydration of potato-NaCl and sweet potato-sucrose solution systems was established.