高压脉冲电场预处理对果蔬动态黏弹特性的影响
为了解高压脉冲电场(high pulsed electric field,HPEF)预处理对果蔬动态黏弹性的影响,该文应用DMA-Q800热动态力学性能分析仪对几种大众果蔬苹果、梨、萝卜、马铃薯等进行了动态压缩试验研究,获得了不同高压脉冲电场参数、不同振荡频率下果蔬的储能模量、损耗模量及损耗正切等黏弹性参数,并结合果蔬细观组织结构扫描电镜分析了高压脉冲电场预处理对果蔬动态黏弹性的影响机理。结果表明:果蔬的储能模量、损耗模量及损耗正切随频率的增加而增大,随着电场强度、脉冲宽度、脉冲时间的增大,苹果和马铃薯组织模量下降,白萝卜组织模量增加,梨试样组织模量先增大后减小,果蔬细观组织扫描电镜分析表明高...
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Published in | 农业工程学报 Vol. 32; no. 18; pp. 247 - 254 |
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Main Author | |
Format | Journal Article |
Language | Chinese |
Published |
山西农业大学工学院,太谷,030801
2016
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Subjects | |
Online Access | Get full text |
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Summary: | 为了解高压脉冲电场(high pulsed electric field,HPEF)预处理对果蔬动态黏弹性的影响,该文应用DMA-Q800热动态力学性能分析仪对几种大众果蔬苹果、梨、萝卜、马铃薯等进行了动态压缩试验研究,获得了不同高压脉冲电场参数、不同振荡频率下果蔬的储能模量、损耗模量及损耗正切等黏弹性参数,并结合果蔬细观组织结构扫描电镜分析了高压脉冲电场预处理对果蔬动态黏弹性的影响机理。结果表明:果蔬的储能模量、损耗模量及损耗正切随频率的增加而增大,随着电场强度、脉冲宽度、脉冲时间的增大,苹果和马铃薯组织模量下降,白萝卜组织模量增加,梨试样组织模量先增大后减小,果蔬细观组织扫描电镜分析表明高压脉冲电场预处理引起的果蔬细胞结构、膨压及细胞间隙变化是造成果蔬动态黏弹性变化的主要原因,在25~90℃温度范围内,随温度的升高4种果蔬组织的储能模量、损耗模量呈下降趋势,梨和白萝卜的对照组试样先上升后下降。研究结果可为高压脉冲电场预处理果蔬实现低能耗冻干加工工艺参数优化等应用提供理性分析基础。 |
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Bibliography: | 11-2047/S electric field; viscoelasticity; agriculture products; storage modulus; loss modulus; micromechanical analysis Wu Xinhui, Guo Yuming, Feng Huimin (College of Engineering, Shanxi Agricultural University, Taigu 030801, China) High pulsed electric field(HPEF) pretreatment is helpful to induce breakdown and displacement effect in cell of fruits and vegetables, which is useful to improve drying speed. We should study the effect of HPEF on the physical properties of fruits and vegetables, which puts the base for optimizing the parameters and mechanism analysis. In this study, 2 kinds of fruits and 2 kinds of vegetables, apple, pear, potato and radish were chosen as raw material. The moisture contents of apple, pear, potato and radish were approximately 86.89%, 89.46%, 78.35% and 93.61%, respectively. Immediately before measuring, the fruits and vegetables were washed and peeled by hand, and then cut into 13 mm diameter and 5 mm thickness using a cork borer. High pulsed electric field generator was used for t |
ISSN: | 1002-6819 |
DOI: | 10.11975/j.issn.1002-6819.2016.18.034 |