摘要
针对食品浸渍冷冻技术中载冷剂选择问题,对以乙醇、丙二醇、氯化钠与水构成四元载冷剂不同组成的粘度进行分析。结果表明溶液的组成和温度对粘度影响很大。溶液中乙醇、丙二醇、氯化钠含量越大,溶液粘度越高,其中氯化钠的影响最大。温度越低,溶液粘度越高,并且其粘度增高率越大。
Multicomponent secondary refrigerant was prepared using ethanol, propylene glycol, sodium chloride and water in immersion chilling and freezing （ICF）. The viscosity of refrigerant liquid was studied. Results indicated that the viscosity of the refrigerant liquid obviously increased with increasing the contents of ethanol, propylene glycol and salt. And salt content showed that highest influence on viscosity of the refrigerant liquid. Decreasing temperature could improve the viscosity of the refrigerant liquid.
出处
《现代食品科技》
EI
CAS
2010年第5期459-462,共4页
Modern Food Science and Technology
基金
中央高校基本科研项目
广东省海洋渔业科技推广专项项目(A200899103)
关键词
浸渍冷冻
多元载冷剂
粘度
Immersion chilling and freezing （ICF）
multicomponent refrigerant liquid
viscosity
