The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature a...The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature at -28℃ for air-blast freezer, at -100 ℃ in the liquid nitrogen and the standard house freezing were done at -18℃. The air-blast had the freezing rate of 11.82-20.84 cm h1 while those frozen by liquid nitrogen had the freezing rate of 13.36-22.38 cm/h and standard house freezer held lower freezing rate （7. ! 5-8.02 cm hl）. Texture profile analysis results showed that ubi badak＇s flour gel was harder, sticky, gummy and chewy than that of wheat and banana＇s flour gels. The proximate analysis revealed that wheat flour had higher protein and moisture content compared to banana and ubi badak flours.展开更多
This paper focused on the sessile droplet freezing and ice adhesion on aluminum with different wettability （hydrophilic, com- mon hydrophobic, and superhydrophobic surfaces, coded as HIS, CHS, SHS, respectively） ove...This paper focused on the sessile droplet freezing and ice adhesion on aluminum with different wettability （hydrophilic, com- mon hydrophobic, and superhydrophobic surfaces, coded as HIS, CHS, SHS, respectively） over a surface temperature range of -9℃ to -19℃. It was found that SHS could retard the sessile droplet freezing and lower the ice adhesion probably due to the interfacial air pockets （IAPs） on water/SHS interface. However, as surface temperature decreasing, some IAPs were squeezed out and such freezing retarding and adhesion lowering effect for SHS was reduced greatly. For a surface temperature of-19℃, ice adhesion on SHS was even greater than that on CHS. To discover the reason for the squeezing out of lAPs, forces applied to the suspended water on IAPs were analyzed and it was found that the stability of IAPs was associated with surface mi- cro-structures and surface temperature. These findings might be helpful to designing of SHS with good anti-icing properties.展开更多
文摘The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature at -28℃ for air-blast freezer, at -100 ℃ in the liquid nitrogen and the standard house freezing were done at -18℃. The air-blast had the freezing rate of 11.82-20.84 cm h1 while those frozen by liquid nitrogen had the freezing rate of 13.36-22.38 cm/h and standard house freezer held lower freezing rate （7. ! 5-8.02 cm hl）. Texture profile analysis results showed that ubi badak＇s flour gel was harder, sticky, gummy and chewy than that of wheat and banana＇s flour gels. The proximate analysis revealed that wheat flour had higher protein and moisture content compared to banana and ubi badak flours.
基金supported by the National Natural Science Foundation of China(Grant Nos.21203089 and 51263018)International Science and Technology Cooperation Program of China(Grant No.2012DFA51200)+1 种基金Science and Technology Project of Jiangxi Province(Grant No.20123BDH80015)the Open Fund of Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology(Grant No.JSBEET1224)
文摘This paper focused on the sessile droplet freezing and ice adhesion on aluminum with different wettability （hydrophilic, com- mon hydrophobic, and superhydrophobic surfaces, coded as HIS, CHS, SHS, respectively） over a surface temperature range of -9℃ to -19℃. It was found that SHS could retard the sessile droplet freezing and lower the ice adhesion probably due to the interfacial air pockets （IAPs） on water/SHS interface. However, as surface temperature decreasing, some IAPs were squeezed out and such freezing retarding and adhesion lowering effect for SHS was reduced greatly. For a surface temperature of-19℃, ice adhesion on SHS was even greater than that on CHS. To discover the reason for the squeezing out of lAPs, forces applied to the suspended water on IAPs were analyzed and it was found that the stability of IAPs was associated with surface mi- cro-structures and surface temperature. These findings might be helpful to designing of SHS with good anti-icing properties.
