介质阻挡放电作用下牛肉解冻特性及机理研究  

Study on thawing characteristics and mechanism of beef under dielectric barrier discharge

作　　者：赵瑞 丁昌江[1,2] 王惠鑫 鲍雨婷 宋智青[1,2] 陈浩 卢静莉[1] ZHAO Rui;DING Changjiang;WANG Huixin;BAO Yuting;SONG Zhiqing;CHEN Hao;LU Jingli(School of Science,Inner Mongolia University of Technology,Hohhot 010051,China;Application Laboratory Discharge Plasma and Functional Materials,Inner Mongolia University of Technology,Hohhot 010051,China)

机构地区：[1]内蒙古工业大学理学院,呼和浩特010051 [2]内蒙古工业大学放电等离子体与功能材料应用实验室,呼和浩特010051

出　　处：《内蒙古工业大学学报（自然科学版）》2023年第2期123-130,共8页Journal of Inner Mongolia University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(52067017);内蒙古自治区自然科学基金项目(2022LHMS01002);内蒙古自治区直属高校基本科研业务费项目(JY20220232)。

摘　　要：为了探索介质阻挡放电解冻牛肉的解冻机理和产品品质,采用不同针间距的介质阻挡放电对牛肉进行解冻实验,测量了牛肉的解冻速率、持水性、色泽、红外光谱,并对介质阻挡放电产生的电场、等离子体成分、离子风速进行模拟仿真与测量。实验结果表明:介质阻挡放电解冻可以提高解冻速率,增强牛肉保水性与颜色饱和度,营养成分保留能力较好且不影响pH。有限元模拟结果表明介质阻挡放电产生的电场分布与离子风速受针间距影响明显,在针间距为8 cm×8 cm时,其电场强度与离子风速最大,与解冻结果基本一致。为介质阻挡放电解冻机理提供理论与实验依据。To explore the thawing mechanism and product quality of beef thawed by dielectric barrier discharge(DBD),beef was thawed by dielectric barrier discharge with different needle spacings.The thawing rate,water holding capacity,color and infrared spectrum of beef were measured,and the electric field,plasma composition and ionic wind speed generated by dielectric barrier discharge were simulated and measured.The results showed that DBD thawing could improve the thawing rate,enhance the water holding capacity and color saturation,nutrient retention was improved without affecting pH.Finite element simulation results show that the electric field distribution and the ionic wind speed are significantly affected by the needle spacing.The electric field intensity and the ionic wind speed are the maximum,which is basically consistent with the thawing result.It provides theoretical and experimental basis for the development of DBD in thawing industry.

关 键 词：介质阻挡放电 解冻 牛肉 模拟仿真 红外光谱 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]