磁场辅助液态二氧化碳喷雾冷冻对蜜瓜品质的影响
Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon.
作者信息
Jiang Qiyong, Zhang Min, Mujumdar Arun S, Gan Sunlong
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. 2023 Aug 15;417:135850. doi: 10.1016/j.foodchem.2023.135850. Epub 2023 Mar 5.
The effectiveness of static magnetic fields with different intensities (5, 10, 15 mT) combined with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen honeydew melon was investigated. The results showed that LCSF with magnetic fields above 10 mT significantly improved ice nucleation and quality of frozen melons compared to conventional -20 °C freezing, -80 °C freezing and LCSF method without magnetic field assistance (P < 0.05). 15 mT strength static magnetic field assistance suggested the best results, with a 15.0% reduction in total freezing time, 17.7% increase in average freezing rate, 26.6% reduction in drip loss, and better maintenance of sample quality compared to LCSF. These findings demonstrate that LCSF with static magnetic field assistance is promising in improving the quality of frozen foods.
研究了不同强度（5、10、15毫特斯拉）的静磁场与液态二氧化碳喷雾冷冻（LCSF）技术相结合对提高冷冻蜜瓜品质的效果。结果表明，与传统的-20℃冷冻、-80℃冷冻以及无磁场辅助的LCSF方法相比，磁场强度高于10毫特斯拉的LCSF显著改善了冷冻瓜的冰核形成和品质（P<0.05）。15毫特斯拉强度的静磁场辅助效果最佳，与LCSF相比，总冷冻时间减少了15.0%，平均冷冻速率提高了17.7%，滴水损失减少了26.6%，并且样品品质得到了更好的保持。这些发现表明，静磁场辅助的LCSF在提高冷冻食品品质方面具有广阔前景。
Zotero 插件