摘要
在米面制品速冻的过程中,应用姆潘巴现象不仅能减少速冻过程的时间投入,还能降低速冻过程的干耗率。在速冻过程中应用姆潘巴现象还能有效缩短速冻制品通过冰晶生成带的时间。以50、80 g包子为例,分别比较了经过预冷和不经过预冷的包子在速冻时的中心温度变化的差异和产生干耗的不同,从而研究姆潘巴现象与实际生产中的预冷工序存在的这一对矛盾。预冷不仅增加产品的速冻时间和干耗率,同时延长了最大冰晶生成带的时间,这恰好是姆潘巴现象可以解决的。
In the process of rice or flour products frozen, Mpemba effect can not only reduce the time of quick-freezing process, but also reduce the weight loss about freezing process. Moreover, when Mpemba effect occurs, the maximum ice zone is effectively shortened. Taking 50 grams and 80 grams of bun as examples, compare the cold bun with the higher temperature bun to find differences in core-temperature＇s change and the weight loss through quick-frozen process, study this pair of contradictions about pre- cooling process and the Mpemba effect. Pre-cooling process not only increases the quick-frozen time and increases the weight loss, but also expand the maximum ice zone＇s time, which happens to be solved by Mpanba effect.
出处
《食品科技》
CAS
北大核心
2013年第11期169-172,共4页
Food Science and Technology
关键词
姆潘巴现象
速冻库
预冷库
速冻米面熟制品
Mpemba effect
quick-frozen storage
pre-cooling storage
quick-frozen rice or flour cooked-products
