乙醇、丙二醇、盐类与水构成多元载冷剂溶液的冻结点分布与渗透性研究

针对食品浸渍冷冻技术中载冷剂选择问题，对乙醇、丙二醇、盐类与水构成三元以及四元的不同组成溶液的冻结点变化，及在低温下对食品明胶模型的渗透作用进行研究。结果表明乙醇、丙二醇、水三元溶液中，当乙醇含量为20～30%时，溶液冻结点达到最低值；添加氯化钠或氯化钙，使三元溶液的冻结点明显下降；乙醇、丙二醇、氯化钠(或氯化钙)与水构成的四元载冷剂和常用的盐水与乙醇水溶液体系相比，在相同的温度下载冷剂冻结食品明胶模型过程中，载冷剂的渗透量较少。

Research on distribution of freezing points and impregnation of refrigerant liquids composed of ethanol, propylene glycol, salt and water

To select refrigerant liquids involved in the food immersion chilling and freezing technology, researches on the changing characteristics of freezing points and impregnation in gelatin gel model at low temperature of different refrigerant liquids ,composed of ethanol ,propylene glycol ,salt and water, had been conducted. Results indicated that the freezing points of ternary solutions composed of ethanol ,propylene glycol and water reached the lowest value when the glycol content reaches 20~30%.The freezing points dropped obviously when sodium chloride or calcium chloride was added . Compared with common salt solution or ethanol solution, the solute impregnation of quaternionic solutions composed of ethanol ,propylene glycol, sodium chloride or calcium chloride, and water in gelatin gel model was fewer than formal aqueous solution at the same temperature.