摘要
为了探究弱直流磁场对蔬菜冻结过程的影响,以西葫芦、胡萝卜和黄瓜为研究对象,将其切成0.5 cm×0.5 cm×1 cm的条状为样本。采用低温显微镜观测样本在低温冷台上冻结过程。低温冷台的降温速率设定为:0℃前后分别为10℃/min和3℃/min;最终温度为—25℃。附加直流磁场强度分别为0 Gs(对照组)、4.6、9、18、36、72 Gs。结果表明:在弱直流磁场的作用下西葫芦、胡萝卜和黄瓜样本的结晶温度均低于对照组,相变时间也明显缩短,形成的冰晶更小,分布更均匀。附加弱直流磁场显著影响了蔬菜的冻结特性。
In order to explore the effect of weak direct current（DC） magnetic field on the freezing process of vegetables, the zucchini, carrot and cucumber were cut into 0.5 cm×0.5 cm×1 cm strips. The low temperature microscope was used to observe the freezing process of the samples on the low temperature cold bench. The cooling rate of the cold bench is set to be 10 ℃/min and 3 ℃/min before and after 0 ℃, respectively; the final temperature is —25 ℃. Additional DC magnteic field strengths were 0 Gs（control group）, 4.6, 9, 18, 36, 72 Gs. The results show that the crystallization temperature of zucchini, carrot and cucumber samples under the action of a weak DC magnetic field are lower than the control group, the phase transition time is also significantly shortened, the formation of ice crystals smaller and more evenly distributed. The additional weak DC magnetic field significantly affected the freezing characteristics of vegetables.
作者
单亮亮
刘斌
王鹏飞
SHAN Liang-liang, LIU Bin, WANG Peng-fei(Tianjin University of Commerce, Tianjin Key Laboratory of Refrigeration Technology, Tianjin 30013)
出处
《食品科技》
CAS
北大核心
2018年第5期49-53,共5页
Food Science and Technology
基金
天津科委基金项目(15JCTPJC64300)
关键词
磁场强度
西葫芦
胡萝卜
黄瓜
结晶温度
相变时间
magnetic field strength
zucchini
carrot
cucumber
crystallization temperature
phase transition time
