无花果果实果汁的冻结特点及影响因素分析  

Analysis on Fruit and Fruit Juice Freezing Characteristics of Ficus carica L. and Influencing Factors

作　　者：王丹[1] 孙蕾[2] 张倩[1] 孙家正[1] 鲁墨森[1] 

机构地区：[1]山东省果树研究所,山东泰安271000 [2]山东省林业科学研究院,山东济南250014

出　　处：《山东农业科学》2013年第8期51-57,共7页Shandong Agricultural Sciences

基　　金：国家林业局林业公益性行业重大科研专项"特色小浆果良种选育及产业化技术开发与示范"(编号201204402)

摘　　要：运用热镀锡膜铜-康铜热电偶测温方法测定了无花果果实在不同空气介质温度下不同部位的冻结曲线,对无花果果实与汁液的冻结特点作了比较,并对冰点温度与可溶性固形物含量的关系进行了探讨。结果表明:无花果果实的冻结曲线有3种形式,典型的形式具有过冷点、初始冰点、平衡冰点、终止冰点等关键特征点。空气介质温度越低,冻结速率越快,果实不同部位的温度梯度曲线差异越显著;果实不同部位的过冷点和冰点温度及其出现的时间顺序存在差异;与无花果果实相比,果汁更容易冻结;无花果果实的可溶性固形物含量为13.8%~20.9%,冰点温度为-2.4^-3.0℃,果汁的可溶性固形物含量为14%~23%,冰点温度为-2.1^-3.3℃。无花果果实、果汁冰点温度与可溶性固形物含量呈现一定的负相关性,也与其他因素有关。Hot tinning copper- constantan thermocouple temperature measurement method was used to determine the freezing curve in different parts of Ficus carica L. fruits under different temperatures of air medi- um. The freezing characteristics between fruit and juice were compared and the relationship between soluble solid content and freezing temperature was analyzed. The results indicated that there were 3 kinds of freezing curve, and the typical one had supercooling point, initial freezing point, equilibrium point and final freezing point . The lower the temperature of air medium was, the faster the freezing rate was, and the more significant the differences between the temperature gradient curves of different fruit parts were. There were differences in supercooling and freezing temperature as well as their appearing order in different fruit parts. It was easier to freeze for fruit juice than fruit. The soluble solid content of Ficus carica L. fruit and juice was 13.8% 20.9% and 14% - 23% respectively, and their freezing temperature was - 2.4 - - 3.0℃ and - 2.1 - 3.3℃ respectively. The freezing temperature was negatively related to the soluble solid content in fruit and fruit juice, and might also be related to other factors.

关 键 词：无花果 热电偶 冻结曲线 冰点 过冷点 

分 类 号：S663.301[农业科学—果树学]