草莓液氮速冻工艺研究  

Study on Strawberry Freezing Technique by Liquid Nitrogen Quick Freezing

作　　者：樊建[1] 赵天瑞[1] 曹建新[1] 覃宇悦[1] 

机构地区：[1]昆明理工大学食品工程研究中心,云南昆明650224

出　　处：《制冷学报》2008年第2期60-62,共3页Journal of Refrigeration

摘　　要：采用喷雾式流态化液氮速冻及缓冻,探讨了在选用不同的筛板、风速和食品层高,以及不同的冻结温度下草莓的流化状态,冻结速率与解冻后冻品汁液流失率之间的关系等。结果表明:选用开孔率为50%,孔径为5mm的筛板,用3.0m·s^(-1)循环风速对床层高度为4cm的新鲜草莓进行流态化速冻效果最佳;建议采用-50℃以下温度进行冻结,冻品在-26℃冰箱中贮藏9个月后,解冻时的汁液流失率低于5.8%。The influences of some parameters in slow freezing and liquid nitrogen quick freezing on the rate of juice leakage of frozen strawberry after thawing were discussed and analyzed. The results show that the optimal effect of spray fluidization quick freezing could be achieved with a porosity sieve plate of 50%, a pore size of 5mm, a food layer height of 4cm, and a wind velocity of 3.0 m.s^-1, It is suggested that the strawberry be frozen below -50℃. After the frozen strawberry was stored at -26℃ for nine months, its rate of juice leakage would be less than 5.8% after thawing,.

关 键 词：园艺学 草莓 液氮速冻 冻结工艺 流态化 汁液流失率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S609.3[轻工技术与工程—食品科学与工程]