典型食品物料的共晶、共熔温度研究

实验研究和分析结果表明一些典型食品物料的共晶温度比共熔温度低;共晶曲线比共熔曲线的斜率变化大;物料晶核形成阶段的电阻变化率小于物料大冰晶成长阶段的电阻变化率,进而又小于物料共晶阶段的电阻变化率。从理论上初步探讨了汤料的共晶、共熔温度与物料的物性、胶体结构及盐度有关。因此通过改变物料的胶体结构和盐度可降低被冻结物料的熔点,进而降低冻结能量的消耗。

The experimental results of the co-crystal and co-melting temperatures of some typical food materials in this study shows the tendency that co-crystal temperature is lower than co-melting temperature, and the tangent value of the curve of co-crystal temperature is bigger than that of the co-melting temperature. And furthermore, the changing ratio of the electric resistance of the material being treated at the crystal-core growing stage is smaller than that at the big-crystal growing stage, and is further smaller than that at the co-crystal growing stage. The co-crystal and co - melting temperatures of the blended soup have relations with the properties of materials, colloid and salt concentration, by changing the materials＇ colloid structure and salt concentration, co-melting temperature lowered, the energy consumption for freezing the material decreased.