磁场对洋葱速冻的影响  

Effect of Magnetic Field on Freezing Process of Onion Cells

作　　者：王亚会[1] 邸倩倩[1] 刘斌[1] 

机构地区：[1]天津市制冷技术重点实验室天津商业大学制冷系

出　　处：《冷藏技术》2016年第3期24-27,共4页Journal of Refrigeration Technology

摘　　要：本文主要介绍了磁场作用对洋葱细胞组织的冻结过程中的影响。本实验选取磁场强度为0Gs（对照组），4．6Gs，9Gs，18Gs，36Gs，72Gs（交流、直流均选用这一系列磁场强度），通过图片自带温度和时间信息获得过冷度、相变过程持续时间。并对不同磁场作用下的冻结结果与对照组进行了对比，得出直流磁场作用下多呈现轻薄繁密而且很小的鳞片状，而交流磁场作用下冰晶多呈现雾状、沙粒状，冰晶尺寸最小，磁场可以降低果蔬细胞组织过冷度、缩短相变过程持续时间，有利于保持细胞原有形态等作用。The purpose of this article is to introduce the effect of magnetic field on freezing process of onion cells. In the experiment, the magnetic field strengths separately were 0 Gs （the control group） 4.6 Gs, 9 Gs,18 Gs, 36 Gs, 72 Gs （AC, DC are selected in this series of magnetic field strengths）, using the temperature and time information on the micrograph and got the value of subcooling degree, phase transformation time of the onion cells.And compare the freezing results under different forms and intensities of magnetic field with the control group, it is concluded that： under the action of De magnetic field ice crystals present in scales frivolous brilliance and small, under the action of Ac magnetic field it present in atomization, sand grains and the size of ice crystal is minimum, magnetic field can make subcooling degree, phase transformation time of the onion cells decrease, and it will also be more conducive to maintain the original cell morphology.

关 键 词：直流磁场 交流磁场 冻结 冰晶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]