真空度对冻干过程中梨瓜细胞微观结构的影响  

Effect of Vacuum Degree on Cell Microstructure of Cucumis melo L.During Vacuum Freeze Drying

作　　者：田津津[1] 吴金宇 张志强[1] 张哲[1] 计宏伟[1] 姚超阳 TIAN Jinjin;WU Jinyu;ZHANG Zhiqiang;ZHANG Zhe;JI Hongwei;YAO Chaoyang(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学天津市制冷技术重点实验室,天津300134

出　　处：《食品科技》2023年第9期38-43,共6页Food Science and Technology

基　　金：国家自然科学基金项目(12172254,11772225)。

摘　　要：目的:探究真空度对梨瓜细胞真空冷冻干燥过程中的影响以及获得最佳真空度。方法:基于真空冷冻干燥技术,对处于不同真空度(1、10、30、50、70 Pa)下的梨瓜细胞进行冻干可视化实验。分析梨瓜细胞形态学参数的变化规律,并对干燥组织的多孔物料特征参数进行研究。结果:随着真空度的改变,梨瓜细胞形态学参数随之改变,且变化趋势为随着真空度减小先减小后增大。结论:梨瓜在冻干过程中的最佳真空度为10 Pa,真空度偏高或偏低都会对细胞结构产生不利影响。Objective:In order to explore the effect of vacuum degree on Cucumis melo L.cells during vacuum freeze drying process and obtain the optimal vacuum degree.Methods:The melon cells were subjected to different vacuum degree(1,10,30,50,70 Pa)based on vacuum freeze drying technology.The variation pattern of morphological parameters of melon cells was analyzed by performing freeze drying visualization experiments.The characteristic parameters of porous materials of dry tissue were investigated.Results:The morphological parameters of melon cells changed with the change of vacuum degree.With the decrease of vacuum degree,the change rate of cell morphological parameters first decreased and then increased.Conclusion:The optimal vacuum degree for melon in the freeze drying process is 10 Pa.High or low vacuum degree would have a negative effect on the cell structure.

关 键 词：真空冷冻干燥 真空度 细胞形态学参数 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]