摘要
微能源在食品工业中的应用日益广泛。本文对不同高压静电场强冻结的马铃薯在 - 2 0℃下贮藏的品质变化进行了实验研究。研究发现 :无电场冻结的样品的质地在相同的贮藏期内最差 ;经较低场强冻结的样品之间的质地特性差别不大 ,但较无电场冻结的要高 ;经强电场 2 5 0kV/m冻结的样品的质地较好。在较低场强下冻结的样品的持水能力较无电场冻结的要差 ;经 2 5 0kV/m电场处理的样品失水率低 ,品质较好。
Electrostatic field is a kind of micro energy widely used in food industry. The variation of potato quality was studied when the sample was frozen while high electrostatic field was applied and then stored at -20℃. It was observed that the quality (texture index and water holding capacity WHC) of fresh potatoes frozen and then stored even at -20℃ was obviously declined. However, when fresh potatoes were frozen with various intensities of high electrostatic field applied and then stored at -20℃, the quality of which was improved in comparison with the quality of those frozen with no electrostatic field applied. The experimental results also showed that no difference in texture index was observed among the samples frozen with low intensity of electrostatic field applied, but their texture index was higher than the sample frozen without field applied. Better texture and WHC were recorded on the samples frozen with 250 kV/m applied. The water holding capacity of the samples frozen with low intesity of electrostatic field applied was less than those frozen with no field applied.
出处
《上海水产大学学报》
CSCD
2001年第1期55-59,共5页
Journal of Shanghai Fisheries University
基金
国家自然科学基金!项目 (5 9776 0 12 )
上海市教委青年基金! (2 0 0 0QN5 5 )
关键词
马铃薯
高压直流电场
冻结
冷藏
质地
持水能力
potato
high electrostatic field
freezing
cold storage
texture index
drips
