摘要
目的:找到苹果最适宜的降温速率。方法:利用低温冷台设备观测苹果组织细胞结构的变化及在降温前后其冻结温度的变化,同时对比分析其面积、圆度、周长、直径、变形度、体积、内压各参数的变化趋势。结果:随着降温速率的增大,苹果细胞的结冰温度逐渐降低,冻结时间逐渐缩短。苹果细胞7种形态学参数随之发生变化,且变化趋势一致,随降温速率增大先减小后增大。结论:苹果细胞适宜的降温速率为10℃/min。
Objective:To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature.Methods:The changes of apple tissue and cell structure were observed by low-temperature cold table equipment,and the changes of freezing temperature before and after cooling were compared and analyzed.Meanwhile,the changing trends of area,roundness,circumference,diameter,deformation,volume and internal pressure were compared and analyzed.Results:With the increase of cooling rate,the freezing temperature and freezing time of apple cells decreased gradually.The morphological parameters of apple cells changed with the increase of cooling rate,and the change trend was the same.Conclusion:The optimum cooling rate of apple cells was 10℃/min.
作者
张哲
吴巧燕
陈佳楠
徐垚
计宏伟
ZHANG Zhe;WU Qiao-yan;CHEN Jia-nan;XU Yao;JI Hong-wei(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品与机械》
北大核心
2022年第8期152-157,共6页
Food and Machinery
基金
国家自然科学基金项目(编号:12172254,52106106)
天津市研究生科研创新项目(编号:2021YJSS291)。
关键词
降温速率
组织损伤
形态学参数
胞内冰晶
果蔬细胞
cooling rate
tissue damage
morphological parameters
intracellular ice crystals
fruit and vegetable cells
