冰箱应用电场保鲜效果的研究

Effect of Electric Field on Pork Preservation

近年来,家用电冰箱保鲜技术层出不穷,真空保鲜、电场保鲜、0度保鲜等。随着家用电冰箱冷冻保鲜技术的发展,肉类食品的保鲜时间得到了极大的延长,有效降低了食物的营养流失,大大满足了消费者对饮食健康的需求。但是,冷冻保存的肉类食品的最终质量在很大程度上取决于冰晶的形态,因为冷冻保存可能对食品基质的微观结构造成不可逆转的损害,造成营养的流失和口感的变差。对于家用电冰箱电场保鲜技术而言,进行溶液和肉类冷冻过程的观测实验,可以验证家用电冰箱电场保鲜技术,优化电场参数,提升家用电冰箱的保鲜效果。

With the development of frozen preservation technology,the preservation time of meat food has been extended.However,the final quality of frozen meat depends largely on the form of ice crystals.Ice the form of crystals may cause irreversible damage to the microstructure of food matrix,resulting in the loss of nutrition and the loss of taste.In this paper,the freezing process of solution and meat was observed to verify the electric field preservation technology.Optimize the electric field data to improve the preservation effect.