功率超声对小麦面粉可溶性组分形成溶液过冷度的影响  

Effect of power ultrasound on the overcooling degree of solution with dissoluble compounds in wheat flour

作　　者：宋国胜[1,2] 胡松青[1] 李琳[1] 

机构地区：[1]华南理工大学轻化工研究所,广州510640 [2]华南理工大学分析测试中心,广州510640

出　　处：《声学技术》2009年第2期129-132,共4页Technical Acoustics

基　　金：国家自然科学基金(20436020;20506006)

摘　　要：应用自行设计的超声辅助冷冻循环系统,研究了频率为25kHz、不同电功率的超声对小麦面粉可溶性组分形成溶液过冷度的影响。研究结果表明,功率超声能显著地降低小麦面粉可溶性组分形成溶液中冰结晶的过冷度,促进冰晶晶核的形成。随着超声电功率逐渐增加,小麦面粉可溶性组分形成溶液过冷度逐渐减小,即成核温度随着超声电功率的增加而增加。研究结果有助于揭示超声强化食品冷冻过程中,溶解有多种无机与有机化合物的食品复杂溶液的冰结晶机理。Effects of 25kHz ultrasound of different electric power on the overcooling degree of solution with dissoluble compounds in wheat flour are studied by the self-designed ultrasound-assisted freezing cycle results show that the power ultrasound can reduce remarkably the overcooling degree and accelerate the formation of ice nuclear. The higher the electric power of ultrasound is, the lower the overcooling degree. The research redounds to uncover the mechanism of ice crystallization in the solution that dissolves many kinds of inorganic and organic compounds during the food freezing process.

关 键 词：功率超声 过冷度 小麦面粉可溶性组分形成溶液 

分 类 号：TQ460.2[化学工程—制药化工]