冻结速率对果蔬冰点的影响

Effect of Cooling Rate on Freezing Point of Fruits and Vegetables

文章利用差式量热扫描仪,将樱桃、山药等30种不同果蔬作为研究对象,设定不同的冻结速率对其进行观察,分析各类果蔬的冻结速率与冰点的关系。研究发现:各类果蔬的冰点总体上随着冻结速率的上升逐渐变大,这说明冻结速率越大,越有利于果蔬快速冷冻。然而,由于不同研究对象的内部结构与组分之间的差异,使得低温冷冻导致的冰晶化过程的持续作用对各类果蔬的影响不同,进而使不同类别果蔬的冰点温度呈现不同的变化范围,并与冻结速率之间呈现出不同的变化规律。

In this paper, the freezing point of 30 different varieties of fruits and vegetables in different cooling rates was measured to observe the relationship between the cooling rate and freezing point by differential scanning calorimetry(DSC).The study found that the freezing point of various fruits and vegetables increased with the increase of freezing rate, indicating that it was beneficial to the rapid freezing of fruits and vegetables under high freezing rate conditions. The continuous effect of the ice crystallization process caused by freezing has different effects on various fruits and vegetables, because of the difference between the internal structure and composition of different research objects. As a result, the freezing point temperature and freezing rate of different types of fruits and vegetables showed different regular pattern, and the freezing point temperature showed different ranges as well.