摘要
本文在前期电磁保鲜机理探讨的基础上,通过仔细的试验,分析了电场处理下番茄在保鲜过程中的呼吸强度,硬度及失重情况的变化规律。发现一定条件下静电场能有效地抑制番茄的呼吸、保持硬度。分析中认为静电场极有可能改变了水分子的结构,从而影响了利用水分子活化过程进行催化反应的酶分子在底物反应中的催化速率。
Base on the previous talking about the mechanism of fruits and vegetables preservation by electrostatic field(EF),this article study on the law of breathing intensity and hardness of tomatoes in preservation processing by a lot of experiments.It is found that EF can effectively restrain the breathing intensity and keep hardness of tomatoes under certain parameter condition.The analysis shows that EF effects the enzyme in the catalytic reaction most probably by changing water cluster.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第1期9-13,共5页
Science and Technology of Food Industry
基金
国家自然科学基金
关键词
静电场
水结构
番茄
保鲜
影响
Electrostatic Field
Water Cluster
Food Preservation
