高浓度臭氧冰的制备方法对比分析  

Comparison Analysis on Preparation Methods of High Concentration Ozone Ice

作　　者：孙瑜 赵日晶 黄东[1] SUN Yu;ZHAO Rijing;HUANG Dong(College of Energy and Power Engineering,Xi’an Jiaotong University,Xi’an 710049,China)

机构地区：[1]西安交通大学能源与动力工程学院,陕西西安710049

出　　处：《现代食品》2021年第14期107-109,117,共4页Modern Food

基　　金：国家重点研发计划(2019YFD0901802)。

摘　　要：臭氧因其杀菌谱广、彻底性强等优点被广泛用于各个领域,将臭氧冻结成冰可更有效地发挥其保鲜作用。本文使用液氮喷淋、干冰浸没、冰箱冷冻、连接制冰机4种方法制备臭氧冰,对比分析了这4种方法的制冰时间和臭氧浓度,分析了臭氧冰浓度的影响因素,以期为较高浓度臭氧冰的制备提供方法指导,为水产品保鲜提供理论依据。Ozone is widely used in various fields because of its wide bactericidal spectrum,high performance and other advantages.Freezing ozone into ice can play a more effective role in keeping fresh,four methods of liquid nitrogen spray,dry ice immersion,refrigerator freezing,connecting ice maker are used to produce ozone ice and comparatively study their freezing time and the ozone concentration of ice.The influence factors of ozone concentration of ice were analyzed in order to provide guidance for the preparation of high concentration ozone ice and theoretical basis for the preservation of aquatic products.

关 键 词：高浓度臭氧冰 制备方法 水产品保鲜 

分 类 号：TS201.1[轻工技术与工程—食品科学]