冰箱环境下高压静电场对于肉类冷冻效果的影响

Effect of High Voltage Electrostatic Field on the FreezingEffect of Meat in Refrigerator Environment

冰箱中肉类冷冻效果主要受到存储温度的影响,现有冰箱冷冻存储温度(-18~-24℃)难以实现理想的存储效果。为解决此问题,通过实验分析了冰箱冷冻温度下不同电场处理(0 kV·cm^(-1)、3 kV·cm^(-1)、6 kV·cm^(-1)、9 kV·cm^(-1))对纯水降温曲线的影响,并通过食材验证冷冻保鲜效果。结果表明,高压静电场处理后,水的过冷度以及冻结速度明显改变,且电场处理后的食材,汁液流失率更低。

The freezing effect of meat in refrigerators is mainly influenced by the storage temperature,and the existing refrigerator freezing storage temperature(-18~-24℃)is difficult to achieve the ideal storage effect.To solve this problem,the effects of different electricfield treatments(0 kV·cm^(-1),3 kV·cm^(-1),6 kV·cm^(-1),9 kV·cm^(-1))on the cooling curve of pure water at refrigerator freezing temperature were analyzed experimentally,and the freezing and preservation effects were verified by food ingredients.The results showed that the supercooling degree of water as well as the freezing rate were significantly changed after the high-voltage electrostaticfield treatment,and the juice loss rate was lower for the food ingredients treated with the electricfield.