冻结速率对洋葱细胞的影响  

Effect of freezing rate on onion cell

作　　者：刘斌[1] 周晓静[1] 王瑞星[1] 诸凯[1] 

机构地区：[1]天津商业大学天津市制冷技术重点实验室,天津300134

出　　处：《热科学与技术》2014年第1期22-28,共7页Journal of Thermal Science and Technology

基　　金：国家自然科学基金资助项目(51076117);教育部重点基础研究资助项目(21109)

摘　　要：研究不同速冻速率对洋葱细胞结构的影响,将洋葱分别在1、3、6、9、12、15、25、50、80℃/min速冻速率条件下进行速冻实验,研究了不同速率条件下细胞内结冰温度、细胞结构变化、细胞内压变化并计算细胞膜的渗透率。结果表明,洋葱细胞内结冰温度随着速冻速率的增大而降低;细胞体积随着细胞内压的增大而减小,随着温度降低先增大后减小;渗透率的总体趋势是随着温度的降低而增大,随着速冻速率的增大而增大,细胞的结晶温度随着细胞膜渗透率的增大而增大,随着渗透率的减小而减小。To study the effects of different freezing rate on the cells structures of the onion,the onion dices were froze at 1 ℃/min,3 ℃/min,6 ℃/min,9 ℃/min,12 ℃/min,15 ℃/min,25 ℃/min,50℃/min,80 ℃/min,respectively,and the intracellular freezing temperatures at different freezing rates and the change of cell structures and the cell internal pressure variation and computing the cell membrane permeability were studied.The results show that the freezing temperature of onion cell decrease as the freezing rate increase;cell volume decreases as the intracellular pressure increases and increases and then decreases as the temperature decreases;the permeability increase as the temperature decreases and increase as the freezing rate increases;The freezing temperature of the cell increases as the cell membrane permeability increases and decreases as the permeability decreases.

关 键 词：速冻速率 细胞结构 内压 

分 类 号：TK124[动力工程及工程热物理—工程热物理]