食品在高压静电场中冻结、解冻的实验研究

微能源在食品工业中的应用日益广泛。本文以马铃薯为研究对象，研究了不同场强对食品冻结、解冻过程和解冻后质量的影响，主要考察冻结曲线、解冻曲线、质地特性、液汁流失几方面。研究发现高压直流电场场强对马铃薯冻结过程、及其以后的无电场解冻过程、冻结食品在电场下解冻过程都有很大影响。不同场强对马铃薯解冻后的质地特性、液汁流失影响较小。

s The effects of electrostatic field intensity on the freezing processing, thawing processing and on the quality after thawing of potatoes were evaluated. The field intensity showed great effects on the freezing and the thawing process followed . The lower the field intensity, the slower the freezing process as compared to conventional freezing and the higher the field intensity, the faster the freezing process. Although in the processing followed without the electric field intensity, there were still some effects on thawing processing. On the other hand, the field intensity also had great effects on the thawing processing. The lower the electric field intensity the slower the thawing and the higher the field intensity the faster the thawing . It was clear that the electrostatic field intensity had stronger effects on the thawing of slowly frozen potatoes than that of quickly frozen potatoes. However, the electric field intensity showed little effect on the texture and drip loss of potatoes after thawing.