文章摘要
张 哲1,郎元路1,严 雷1,袁 晖2,杨文哲1,郝俊杰1,王怀文1,田津津1.冻结速率对果蔬冰点的影响[J].海南师范大学学报自科版,2020,(4):433-440
冻结速率对果蔬冰点的影响
Effect of Cooling Rate on Freezing Point of Fruits and Vegetables
  
DOI:10.12051/j.issn.1674-4942.2020.04.010
中文关键词: 冰点  冻结速率  含水量  果蔬
英文关键词: freezing point  freezing rate  water content  fruits and vegetables
基金项目:天津市自然科学基金项目(17JCYBJC29600,18JCQNJC77300,19JCTPJC52900);国家自然科学基金项目 (51706154,11772225);天津市研究生科研创新项目(2019YJSS107)
作者单位
张 哲1,郎元路1,严 雷1,袁 晖2,杨文哲1,郝俊杰1,王怀文1,田津津1 1. 天津商业大学 机械工程学院天津市制冷技术重点实验室天津 300314 2. 维克(天津)有限公司天津 301700 
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中文摘要:
      文章利用差式量热扫描仪,将樱桃、山药等30种不同果蔬作为研究对象,设定不同的 冻结速率对其进行观察,分析各类果蔬的冻结速率与冰点的关系。研究发现:各类果蔬的冰点总 体上随着冻结速率的上升逐渐变大,这说明冻结速率越大,越有利于果蔬快速冷冻。然而,由于不 同研究对象的内部结构与组分之间的差异,使得低温冷冻导致的冰晶化过程的持续作用对各类果 蔬的影响不同,进而使不同类别果蔬的冰点温度呈现不同的变化范围,并与冻结速率之间呈现出 不同的变化规律。
英文摘要:
      In this paper, the freezing point of 30 different varieties of fruits and vegetables in different cooling rates was measured to observe the relationship between the cooling rate and freezing point by differential scanning calorimetry (DSC). The study found that the freezing point of various fruits and vegetables increased with the increase of freezing rate, indicat⁃ ing that it was beneficial to the rapid freezing of fruits and vegetables under high freezing rate conditions. The continuous ef⁃ fect of the ice crystallization process caused by freezing has different effects on various fruits and vegetables, because of the difference between the internal structure and composition of different research objects. As a result, the freezing point tem⁃ perature and freezing rate of different types of fruits and vegetables showed different regular pattern, and the freezing point temperature showed different ranges as well.
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