不同冻结方式对水果形态结构破坏情况的实验研究  

Experimental Research on the Destruction of Fruit Morphological Structure by Different Freezing Methods

作　　者：鲁礼明 张中俊 李芳 肖剑 王文娟 

机构地区：[1]安徽康佳同创电器有限公司,滁州239000

出　　处：《日用电器》2020年第11期52-56,70,共6页ELECTRICAL APPLIANCES

摘　　要：本文以草莓、圣女果为对象,设置液氮、干冰(-78.5℃)、冰箱冷冻-30℃、-18℃蓄冷剂、冰箱冷冻-18℃五种冷冻环境,测试五种环境下草莓的降温速率。通过观察干冰、冰箱冷冻-30℃、冰箱冷冻-18℃三种环境下草莓解冻后的横切面,以对比草莓不同冷冻下的形态结构破坏情况。通过测试干冰、冰箱冷冻-30℃、冰箱冷冻-18℃三种环境下圣女果解冻后的汁液流失率、质构,以分析不同冷冻环境对圣女果的形态结构破坏情况。结果表明:液氮环境下,草莓直接发生了断裂;其他四种环境下,草莓从0℃降至-5℃区间的通过速率从快到慢依次为干冰、冰箱冷冻-30℃、冰箱冷冻-18℃、-18℃蓄冷剂。在0℃^-78.5℃区间段,冷冻速率越快,解冻后的草莓、圣女果形态结构保存越好。This article takes strawberry and cherry tomatoes as the object,and sets up five freezing environments:liquid nitrogen,dry ice(-78.5℃),refrigerator freezing-30℃,-18℃cold storage agent,and refrigerator freezing-18℃.Freezing.By observing the cross-sections of strawberries after thawing in three environments:dry ice,refrigerator freezing at-30℃,and refrigerator freezing at-18℃,to compare the morphological and structural damage of strawberries under different freezing conditions.Through testing dry ice,refrigerator freezing at-30℃,and refrigerator freezing at-18℃,the juice loss rate and texture of cherry tomatoes after thawing were tested to analyze the damage to the morphological structure of cherry tomatoes in different freezing environments.The results showed that the strawberry broke directly under the liquid nitrogen environment;in the other four environments,the passing rate of the strawberry from 0℃to-5℃was dry ice,refrigerator freezing at-30℃,and refrigerator freezing from fast to slow.18℃,-18℃cold storage agent.In the interval between 0℃and-78.5℃,the faster the freezing rate,the better the morphological structure of strawberries and cherry tomatoes after thawing will be preserved.

关 键 词：草莓 圣女果 冷冻速率 汁液流失率 硬度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]