电导率仪测定食品冰点方法的研究  

Research on determination of food freezing point by conductivity meter

作　　者：陈淑湘[1] 宋丽荣[2] 林向东[2] 

机构地区：[1]海南大学海洋学院,海南海口570228 [2]海南大学食品学院,海南海口570228

出　　处：《食品与机械》2012年第2期66-68,146,共4页Food and Machinery

基　　金：海南省09年度重点科技项目(编号:090110);海南大学09年度重点科技项目(编号:hd09xm34)

摘　　要：通过观测多种液态和固态食品物料的温度和电导率的关系,发现当温度降至食品物料冰点时,电导率就急剧下降。本试验测定出王老吉凉茶、可口可乐、玉米浓浆的冰点分别为-1.8,-2.0,-2.2℃;新鲜罗非鱼片、南美白对虾、黄冠梨的冰点分别为-1.3,-1.5,-1.2℃。According to investigate the changes between temperatures and conductivities of different liquid and solid foods.It was found that when temperature decreased to the freezing point of foods,the conductivities were sharply dropped.According to this method,the freezing points of Wong Lo Kat Herbal Tea,Coca-Cola and Corn thick liquid were determined,they were-1.8 ℃,-2 ℃,-2.2 ℃ respectively.The freezing points of Tilapia,Penaeus Vannamei Boone and Crested pear were also investigated,they were-1.3 ℃,-1.5 ℃,-1.2 ℃.

关 键 词：电导率 冰点 固态食品 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.1[轻工技术与工程—食品科学与工程]