磁场下电解质流体对马铃薯片品质的影响

Quality Improvement of Potato Slice by Flowing Electrolyte under Magnetic Field

为提升马铃薯片品质,采用含不同质量分数氯化钙、葡萄糖酸锌、抗坏血酸的溶液流体处理垂直磁场下的马铃薯片,结果表明,马铃薯片置于磁感应强度1 500 Gs环境下利于溶质的渗透,流速为0.05 m/s处理的马铃薯片品质改善显著,若电解质流体流速过高则会干扰溶质的渗透。空白样即未施加磁场的情况下,产品品质均无任何改善。该技术可实现对马铃薯片的品质提升,包括微量元素的营养强化和保脆处理,且弱电解质即抗坏血酸在流场中也受垂直磁场的影响并富集于马铃薯片组织表面从而使其具有抑制褐变的效果。

The Hall effect in a flowing electrolyte demonstrates the impact of a perpendicular magnetic field on positive and negative ion moving path in a velocity field, of which the essence is the application of Lorentz force in solution fluid. Potato slices were treated under a perpendicular magnetic field with impregnation solution fluid containing different concentration of calcium chloride, zinc gluconate and ascorbic acid. The results showed that a center magnetic flux density of 1 500 Gs promoted the permeation of the target solute, and higher velocity of flowing electrolyte declined the effect of penetration for charged ions. The quality of potato slice was significantly improved at 0.05 m/s velocity treatment. In contrast, the quality of the control group was not changed. This method can also be used to achieve the fortification of minerals, keep crispness and prevent browning of other agricultural products.