用电导率法测定莲藕冻结点的研究  

Study on the Lotus Root Freezing Point by Mensurating Electrical Conductivity

作　　者：林向东[1] 张琪[1] 荆仕聪[1] 孙达远[1] 

机构地区：[1]海南大学海洋学院海南海口570228

出　　处：《冷饮与速冻食品工业》2006年第4期30-33,共4页Beverage & Fast Frozen Food Industry

摘　　要：根据食品物料在温度改变时电导率变化的性质,用电导率仪对莲藕的冻结点进行测定。研究表明,莲藕的冻结点为-1.4^-1.9℃,经实际验证,误差小于±0.05℃。用电导率法测定莲藕冻结点的方法简单、精确和经济,在其他果蔬冻结点的测定方面有推广价值。对新鲜肉类和液态食品的冻结点测定具有借鉴作用。In this paper, the freezing point of lotus root was determined according to the variation of electrical conductivity of food material upon temperature. The range of lotus root freezing point was from - 1.4 ℃ to - 1.9℃. The error was less than 0.05 ℃ in practice validation. It indicates that the method of determining fruits and vegetables by electrical conductivity was simple, precise and economic. This showed that this method can also be used in determining the freezing point of other fresh meat and liquid food.

关 键 词：莲藕 电导率 冻结点 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]