冻干香蕉共晶点和共熔点的研究  

Study on Eutectic Point and Consolute Point of Frozen-Dried Bananas

作　　者：陈仪男[1] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000

出　　处：《华南热带农业大学学报》2007年第1期9-12,共4页Journal of South China University of Tropical Agriculture

基　　金：漳州市科学基金资助项目(编号Z03035)。

摘　　要：采用电阻法测定香蕉冻干过程共晶点温度和共熔点温度,并对香蕉物料的不同成熟度,不同厚度,不同种类香蕉与其共晶点温度、共熔点温度的关系进行试验,结果表明:成熟度为“果柄黄绿色、果皮淡黄色”的香蕉,共晶点温度和共熔点温度分别为-33.5℃和-22.0℃;不同成熟度的香蕉,及不同种类的香蕉,其共晶点温度、共熔点温度有所差别,香蕉成熟度越高,共晶点温度越低,共熔点温度越高;粉蕉的共晶点温度低于香蕉,而共熔点温度高于香蕉;香蕉物料的厚度对共晶点温度和共熔点温度的影响不大。The eutectic point and consolute point of frozen-dried bananas were determined, showing that when bananas are ripe, with fruit being yellowish green and peel being light yellow, the eutectic point and consolute point are -33.5℃ and -22.0℃. Meanwhile, tests have been conducted on the relations between different temperatures of eutectic point and consolute point of different kinds of bananas with different ripe degrees and different thickness. The results show that bananas , at either different ripe degrees or different thickness, have got different temperatures of the eutectic point and the consolute point. The riper bananas seem, the higher the temperature of the consolute point is , hut the lower the temperature of the eutectic point is, and the eutectic point temperature of the plantain banana （Musa paradisiaca） seems lower than that of the banana （Musa AAA Giant Cavenidsh） , but its consolute point temperature is higher. Moreover, the results of tests show that the thickness of banana is not correlated with the temperature of either the eutectic point or the consolute point of any kind of banana.

关 键 词：冻干香蕉 共晶点 共熔点 影响因素 

分 类 号：TS205.1[轻工技术与工程—食品科学]