| 冻结马铃薯在高压直流电场中解冻的实验研究 |
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| 引用本文： | 谢晶,华泽钊.冻结马铃薯在高压直流电场中解冻的实验研究[J].上海理工大学学报,2000,22(3):199-201,211. |
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| 作者姓名： | 谢晶 华泽钊 |
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| 作者单位： | 上海理工大学,动力工程学院,上海,200093 |
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| 基金项目： | 国家自然科学基金资助项目(59776012) |
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| 摘 要： | 微能源在食品工业中的应用日益广泛，本文实验研究了不同场强对冻结马铃薯解冻过程和解冻后质量的影响，主要考察解冻曲线、质地特性、液汁流失三方面，研究发现高压直流电场场强度不同对马铃薯解冻过程的作用有差异，场强低于１５０ｋＶ／ｍ时延缓解冻，反之则会加速解冻进程；不同场强对马铃薯解冻前后的质地特性、液汁流失影响较小。
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| 关 键 词： | 马铃薯 高压直流电场 解冻 质地特性 液汁流失 |
| 文章编号： | 1007-6735(2000)03-0199-03 |
The experimental research on the thawing process of frozen potato in the high-voltage electrostatic fields |
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| XIE Jing,HUA Ze-zhao.The experimental research on the thawing process of frozen potato in the high-voltage electrostatic fields[J].Journal of University of Shanghai For Science and Technology,2000,22(3):199-201,211. |
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| Authors: | XIE Jing HUA Ze-zhao |
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| Abstract: | s: The micro-energy is used widely in food industry. In the paper, the effects of different electric field intensity on the thawing processing and the quality of potato after thawing are investigated, and it is found that the electric field intensity has great influence on the thawing processing. The lower the electric field intensity the thawing is slower, and vice verse, on the other hand, the electric field intensity has less effect on the texture and the drip loss of potatoes during thawing. |
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| Keywords: | potatoes high-voltage electrostatic fields thawing food texture drip loss |
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