摘要
微能源在食品工业中的应用日益广泛。本文实验研究了不同场强对快速冻结马铃薯的解冻过程和解冻后质量的影响 ,主要考察解冻曲线、质地特性 ,液汁流失三方面。研究发现高压直流电场场强不同对马铃薯解冻过程的作用有差异。在15 0kV/m场强以下时会延缓解冻 ,反之则会加速解冻进行 ;不同场强对马铃薯解冻前后的质地特性。
The micro-energy is used widely in food industry.This paper investigated the effects of different electric field intensity on the thawing processing and the quality of potatoes after thawing,and found that the field intensity has great influence on the thawing processing.The lower the electric field intensity slower is the thawing process the highter the field intensity the faster is the thawing proess.On the other hand,the electric field intensity has less effect on the texture and the drip loss of potatoes during thawing.
出处
《制冷技术》
2001年第3期22-25,共4页
Chinese Journal of Refrigeration Technology
基金
国家自然科学基金项目 (项目号 :5 9776 0 1 2 )
上海市教委青年基金 (2 0 0 0QN5 5 )项目资助。
