摘要
在前期研究的基础上 ,建立了静电场解冻试验台 .通过对冰、冻豆腐和冻肉等 4项材料的解冻比较试验 ,初步揭示了高压静电场对食品的解冻加速作用及其规律 .发现对 30 0 m L的冰 ,当电场强度达到 2 4k V/m时 ,可节约 1/5同温度下的自然解冻时间 ,豆腐和猪肉的解冻也有类似的结论 .
Based on the previous discusses of the new thawing technology at low temperature by the HVEF, an experimental device has been established in this paper. An investigation is undertaken to determine the rules of quick thawing by HVEF by the thawing experiments of ice, bean curd and meat. 20% time, needed in normal method in ice (300 mL) thawing, is saved under the 24 kV/m of HVEF, and the same tendency in thawing process of bean curd and meat. The data support the hypothesis that the study in water existed comprehensively in food is signified for the thawing mechanism.
出处
《北京轻工业学院学报》
1999年第4期1-6, ,共6页
Journal of Beijing Institute of Light Industry
关键词
高压静电场
食品
解冻
试验研究
加速作用
high voltage electrostatic field, foodstuff, thawing process
