6种蔬菜在-20℃的冻结特性比较  

Comparative study on frozen characteristics of six kinds of vegetables

作　　者：任青[1] 包建强[1] 李越华[1] 俞所银[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《广东农业科学》2014年第23期82-85,共4页Guangdong Agricultural Sciences

基　　金：上海海洋大学水产动物遗传育种中心项目(ZF1206);上海市科委工程中心建设项目(11DZ2280300);上海市教育委员会重点学科建设项目(J50704)

摘　　要：为比较不同蔬菜在冻结过程中的冻结特性,用SATO SK-L210T温度计测定了6种蔬菜的冻结曲线,分别对冻结点、冻结速率和最大冰晶生成带通过时间3个冻结特征值进行对比分析。结果表明,6种蔬菜的冻结曲线存在明显的冻结3阶段,含水量和含脂量不同影响了各蔬菜的冻结特性,在-20℃,蔬菜达不到速冻要求。In order to compare the freezing characteristics of different vegetables during frozen process. Using the SATO SK-L210T to determine the freezing curves of six kinds of vegetables, freezing point, freezing rate and the zone of maximum crystallization time were compared. The results showed that the freezing curve of six vegetables had obvious freezing three-stage. The difference of water and fat content influenced the freezing characteristics of every vegetable. At the same time, the temperature at -20℃ could not satisfy quick-freezing.

关 键 词：蔬菜 冻结曲线 冻结点 冻结特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]