真空冷冻干燥过程中升华温度对梨瓜细胞微观结构的影响  

Effects of sublimation temperature on cell microstructure of pear melon during vacuum freeze drying

作　　者：田津津[1] 姚超阳 张志强[1] 张哲[1] 计宏伟[1] 吴金宇 TIAN Jinjin;YAO Chaoyang;ZHANG Zhiqiang;ZHANG Zhe;JI Hongwei;WU Jinyu(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：《食品与机械》2023年第11期12-17,44,共7页Food and Machinery

基　　金：国家自然科学基金(编号:12172254,11772225)。

摘　　要：目的:获得梨瓜细胞最佳的升华温度。方法:基于低温显微镜成像及真空冷冻干燥技术,通过优化方法选择预冻降温速率和真空压力分别为25℃/min和10 Pa,然后以10,5,0,-4,-7,-10℃的升华温度进行试验研究,分析脱水干燥过程中的细胞形态学参数(当量直径、面积、周长、体积)以及内压、孔隙率在冻干过程中的变化规律。结果:细胞不同维度的形态学参数随着升华温度的增高先减小再增大,在0℃时干燥后细胞的变化率最小,当量直径、细胞横截面积和体积的变化率分别为5.05%,9.60%,14.68%,很好地保留了细胞的原始形态结构;同时,随着维度的增加,在同一升华温度下的变化量也增加。结论:结合研究所得的最佳预冻速率和真空度,梨瓜干燥升华最佳温度为0℃。Objective:This study aimed to obtain optimal sublimation temperature of pear melon cells.Methods:The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25℃/min and 10 Pa,respectively,based on cryogenic microscope imaging and vacuum freeze-drying technology.Then,sublimation temperatures of 10,5,0,-4,-7 and-10℃were used for experimental research.The morphological parameters(equivalent diameter,area,circumference,volume),internal pressure,and porosity of cells during the process of dehydration and drying were analyzed.Results:As the sublimation temperature rose,the morphological parameters of different dimensions of cells first decreased and subsequently increased.The change rates of equivalent diameter,cross-sectional area,and volume of cells were 5.05%,9.60%,and 14.68%after drying at 0℃,which well preserved the original morphological structure of cells.At the same time,with the increase of dimension,the change amount at the same sublimation temperature also increases.Conclusion:Combined with the optimal pre-freezing rate and vacuum degree,the optimum temperature condition of pear melon drying sublimation is 0℃.

关 键 词：梨瓜 真空冷冻干燥 升华温度 细胞形态 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]