臭氧化冰的制备与保存初探  

Preliminary Reseach on preparation and keeping of Ozonated Ice

作　　者：贾凝[1] 高元惠[1,2] 陈存坤[1] 王文生[1] 寇捷[1] 董成虎[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]天津科技大学食品工程与生物技术学院,天津300222

出　　处：《保鲜与加工》2010年第5期33-36,共4页Storage and Process

基　　金：天津市农业科学院院长基金项目(09015)

摘　　要：研究了臭氧化水在不同低温下冻结成冰的速率,探讨了不同温度及包装容器对臭氧化冰中臭氧浓度的影响和不同质量的臭氧化冰在泡沫箱中的臭氧释放规律。结果表明,温度越低,臭氧化水的冻结速率越高,臭氧的损失越小;用液氮(-196℃)制备的臭氧化冰浓度最高;用小冰盘作容器制备的臭氧化冰较其他两种容器制备的臭氧浓度高;臭氧化冰保存在(-18±2)℃条件下臭氧损失相对较小;臭氧含量相同的臭氧化冰质量越高,常温下释放的臭氧浓度也越高。This research introduces the ozonation of water frozen into ice at different low temperatures the rate of containers at different temperatures and ice on the ozone concentration of ozone in the ozone and different quality of foam boxes of ice in the release of ozone.The results showed that at the lower temperature,the higher the freezing rate of the ozone water was smaller the loss of ozone with liquid nitrogen（-196 ℃） prepared by the highest concentration of ozone of ice;with the ice plate prepared for the container of ice over ozone preparation of the other two containers of high ozone concentrations;ozone of ice stored in（-18±2） ℃ under the conditions of ozone loss is relatively small;the same ozone concentration of ozone the higher quality of the ice in room temperature,the higher the concentration of ozone released.

关 键 词：臭氧化冰 制备 保存 释放 

分 类 号：TS205.7[轻工技术与工程—食品科学]