摘要
为确定马铃薯块在冻结过程中施加不同强度直流磁场对其冻结特性以及后期贮藏品质影响,在冻结实验中分别施加0、4.6、9.2、18、36 Gs的磁场强度,然后在-18℃下贮藏70 d,定期测定产品汁液流失率、细胞膜透性、硬度和咀嚼度。结果表明,磁场可增加马铃薯块过冷度,缩短冻结时间,减少细胞汁液流失,能更好地保持马铃薯块品质。当磁场强度在18 Gs时,马铃薯块通过最大冰晶生成带的速率最快,在贮藏末期(第70 d)时马铃薯块的各项品质指标均优于其他组,更利于马铃薯块的贮藏。
In order to determine the potato blocks in the freezing process applied DC magnetic field of different intensity characteristics and the effect of freezing on the quality during the storage,the strength of the magnetic field experimental design was applied in the freezing of respectively 4.6,9.2,18 and 36 Gs,the frozen samples were bagged and stored at-18 ℃ for 70 days.During storage,the drip loss rate,cell membrane permeability,hardness and chewiness were measured regularly.The results showed that the magnetic field could increase the supercooling of the sample,shorten the freezing time,reduce the loss of cell juice,and could better maintain the quality of the potato blocks.When the potato blocks cell magnetic field strength was 18 Gs,the maximum rate of ice crystals production by potato blocks was the fastest. At the end of storage（ 70 d）,the quality indicators of potato blocks were better than those of other groups,which was more conducive to the storage of potatoes.
作者
龙超
吴子健
宋健飞
LONG Chao;WU Zi-jian;SONG Jian-fei(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第16期272-274,305,共4页
Science and Technology of Food Industry
基金
武清区科技发展项目(WQKJ201633)
果蔬产地商品化处理技术及装备研发示范(2017YFD0401305)
关键词
马铃薯块
速冻
直流磁场
贮藏特性
potato blocks
quick freezing
DC magnetic field
storage characteristics
