将莴苣置于1 000 Gs的静磁场环境下并浸没于盐渍液中,采用200 r/min转速的磁钢转子形成的交变磁通在浸渍液回路体系生产离子电流,完成对样品的快速盐渍并分别考察了盐渍液浓度和时间对其渗盐量和结实度的影响。结果发现:孔隙率6.86%的莴苣随盐渍浓度和时间的增加其渗盐量呈现单调递增的趋势,通过电子显微镜观察组织结构发现盐分聚集在多孔状样品组织内部。根据2因素4水平响应面试验设计进行了工艺研究,得到莴苣渗盐量回归方程其相关系数R2=0.868 2,为获得含盐量3.8%的莴苣盐胚,使用工艺参数对回归方程进行验证,表明模型拟合度较好。该研究为实现多孔状农产品和食品材料的快速盐渍处理提供了新的技术参考。

In this study,lettuce slices were immersed in saline solution under static magnetic environment at 1 000 Gs and subjected to ion current induced by alternating magnetic flux in the solution loop system which through the rotate of magnetic steel at 200 rpm. Rapid salting process had been carried out through this treatment,then the effects of solution concentration and impregnation time on the salt content and firmness of the salted samples were also evaluated. Results indicated that the salt content of samples monotonically increased with the increase of saline concentration and impregnation time with the porosity of 6. 86%. Micrographs of the lettuce tissues subjected to ion current impregnation showed that the salt accumulated in the interior of the sample. Response surface analysis was employed to explore the effects of process parameters among the two variables at four levels on the salt content of samples. The obvious dualistic correlation between this parameter and the salt content was observed( R2= 0. 868 2). In order to obtain the semi-manufactured lettuce with the salt content of 3. 8%,the fitting model developed for all responses was applied to predict the salt content of lettuce after ion current impregnation. Verification results showed that the regression model had a good fitting degree. This work demonstrated a great potential on rapid salting for agricultural products and food materials and provided references for the development of novel salting technology.