西兰花和菜花的比较冷冻研究：静电场和静磁场的影响。
Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
出版信息
Food Chem. 2022 Dec 15;397:133751. doi: 10.1016/j.foodchem.2022.133751. Epub 2022 Jul 20.
The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The freezing parameters were significantly improved by 3, 5 kV/cm EF or 8 mT MF treatment (P < 0.05), a maximum reduction of nucleation time and phase transition time by 20.14 % and 32.09 % was found in 5 kV/cm EF treated cauliflower. EF or MF treatment improved sample quality to some extent, the overall effect of 3 kV/cm EF was the best, which led to a maximum drip loss reduction of 64.3 % in cauliflower, accompanied by lower relative conductivity, higher ascorbic acid and less cell rupture. EF or MF did not significantly reduce the damage of the flavor. MF was less effective than EF in improving the quality of frozen B and C.
研究了 1、3、5 kV/cm 静电场（EF）和 2、5、8 mT 静磁场（MF）对冷冻青花菜和花椰菜（B 和 C）品质的影响。3、5 kV/cm EF 或 8 mT MF 处理显著改善了冷冻参数（P < 0.05），在 5 kV/cm EF 处理的花椰菜中，成核时间和相转变时间最大减少了 20.14%和 32.09%。EF 或 MF 处理在一定程度上改善了样品的质量，3 kV/cm EF 的整体效果最好，导致花椰菜的最大滴落损失减少了 64.3%，同时相对电导率较低，抗坏血酸含量较高，细胞破裂较少。EF 或 MF 对风味的破坏没有明显降低。MF 在改善冷冻 B 和 C 的品质方面不如 EF 有效。
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