Assessing the supercooling of fresh-cut onions at−5℃ using electrical impedance analysis  

作　　者：Shoji Koide Ami Yoneyama Takahiro Orikasa Matsuo Uemura 

机构地区：[1]Faculty of Agriculture,Iwate University,Morioka,Japan [2]Iwate Agri-Innovation Center,Iwate University,Morioka,Japan

出　　处：《Food Quality and Safety》2020年第2期55-58,共4页食品品质与安全研究（英文版）

基　　金：This work was supported by JSPS KAKENHI,grant number JP16H05001[Grant-in-Aid for Scientific Research(B)];JP16K15010[Grant-in-Aid for Exploratory Research].

摘　　要：We supercooled fresh-cut onion at−5℃ for 12 h.After supercooling,the electric impedance properties of the samples were evaluated by electrical impedance spectroscopy over the frequency range of 42 Hz−5 MHz.The time-temperature profiles of samples indicated that the freezing point and supercooling point were−2.3℃±0.7℃ and−6.9℃±1.0℃,respectively.The results indicated that 34 of the 36 supercooled samples exhibited a definite circular arc in the Cole-Cole plot,which suggested that the cell membrane remained intact during supercooling.In the other two samples which did not exhibit a definite circular arc,the cell membrane had sustained serious damage during supercooling.Furthermore,there was large difference in drip loss percentage between supercooled samples exhibited a definite circular arc in the Cole-Cole plot and samples not exhibiting a definite circular arc.Our results suggest that fresh-cut onions can be supercooled at−5℃.

关 键 词：SUPERCOOLING fresh-cut onion electrical impedance Cole-Cole plot supercooling point 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]