冻结肉喷射声空化场解冻技术初探  

Preliminary Study on Application of Jetting Cavitations Field Thawing to Frozen Pork

作　　者：叶盛英[1] 李远志[1] 黄苇[1] 黄艳君[1] 林柳芳[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《农产品加工（下）》2008年第7期125-127,共3页Farm Products Processing

摘　　要：以冻结的猪肉为对象,对喷射声空化场解冻曲线、解冻肉品质进行了初步研究,并进行了解冻方法与空气解冻和水解冻方法的比较。结果显示,用喷射声空化场对冻结肉解冻比用19℃空气解冻和18℃水对冻结肉解冻要快;当喷射声空化场功率为34.98W时解冻肉的肉汁损失率最低,但均比19℃空气、18℃水解冻的肉质损失率大;喷射声空化场功率为33.88W的解冻肉的色泽保持得最好。With frozen pork as an object, the thawing curve and quality of the pork hy a jetting cavitations field were studied. And comparing the thawing to frozen pork by jetting cavitations field with that by air or water were done. The results showed： a. thawing by a jetting cavitations field is the fastest than that by air （19℃） and that by water （18℃） ; b. when the power of the filed is 34.98 W, the rate of drip loss is the lowest among thawing to frozen pork by jetting cavitations field, but this rate is the higher than that by air （19℃） and that by water （18℃） ; c. difference between the raw pork and thawing pork by a jetting cavitations field in the index of color is the smallest when the power of the filed is 33.88 W.

关 键 词：喷射声空化场 解冻 冻结肉 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]