典型食品物料的共晶、共熔温度研究  

Study on Co-crystal and Co-melting Temperatures of Some Typical Food Materials

作　　者：董铁有[1] 李素云[1] 张建龙[1] 朱文学[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品科学》2005年第z1期12-14,共3页Food Science

基　　金：河南省自然科学研究基金重点项目(0211062000);教育部及河南省人事厅留学回国人员资助项目(2001498);河南省教育厅创新人才资助项目(2001513)

摘　　要：实验研究和分析结果表明一些典型食品物料的共晶温度比共熔温度低;共晶曲线比共熔曲线的斜率变化大;物料晶核形成阶段的电阻变化率小于物料大冰晶成长阶段的电阻变化率,进而又小于物料共晶阶段的电阻变化率。从理论上初步探讨了汤料的共晶、共熔温度与物料的物性、胶体结构及盐度有关。因此通过改变物料的胶体结构和盐度可降低被冻结物料的熔点,进而降低冻结能量的消耗。The experimental results of the co-crystal and co-melting temperatures of the typical food materials in this studyshowed the tend that co-crystal temperature was lower than co-melting temperature, and the tangent value of the curve of co-crystaltemperature was bigger than that of the co-melting temperature. And furthermore, the changing ratio of the electric resistance ofthe material being treated at the crystal-core growing stage was smaller than that at the big-crystal growing stage, and was furthersmaller than that at the co-crystal growing stage. Moreover, the co-crystal and co-melting temperatures of the blended soup haverelations with the properties of materials, colloid and salt concentration. As a matter of fact, the experimental results showed thatby changing the materials’ colloid structure and salt concentration, co-melting temperature can be lowered, and the energyconsumption for freezing the material related can be decreased.

关 键 词：冷冻干燥 共晶 共熔 温度 

分 类 号：TS201[轻工技术与工程—食品科学]