摘要
控制成核在食品结晶、冷冻冷藏、冷冻干燥、冷冻浓缩方面有着重要的意义,功率超声波是一种有效触发溶液初始成核的方法。该研究用平板接触超声法对不同溶氧浓度的过氧化氢酶(Catalase,CAT)溶液进行了超声触发初始成核,分析初始溶氧含量对CAT溶液超声触发成核温度、延迟时间的影响,并对两种高溶氧含量下CAT溶液超声触发成核形成的冰晶大小和分布进行了分析。结果显示,CAT溶液溶氧含量越高,超声触发成核所获得的最大成核温度越高,成核温度控制更准确,延迟时间更短。此外,溶氧含量高的溶液在相同触发温度下其平均冰晶尺寸小。
Control nucleation is of great significance in crystallization,freezing,freeze-drying and freeze-concentration. Power ultrasound is an effective method to trigger initial nucleation of solution. The flat contact ultrasonic method was used to trigger the initial nucleation of different dissolved oxygen concentration of Catalase solution. The influence of initial oxygen in CAT solution on ultrasound triggered nucleation temperature and delay time were analyzed. Meanwhile,the size and distribution of ice crystals prepared with two kinds of high dissolved oxygen concentration of Catalase solution were analyzed. The results showed that the higher dissolved oxygen concentration of Catalase solution,the higher nuclear temperature obtained by ultrasonic triggered. High dissolved oxygen solution can form nucleus at low degree of supercooling with accurate temperature control and shorter delay time. And also the ice crystals of high dissolved oxygen content solution were relatively smaller at the same trigger temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第2期48-53,共6页
Food and Fermentation Industries
基金
国家自然科学基金(51376132)
关键词
功率超声波
溶氧含量
初始成核
冰晶大小
power ultrasound
oxygen content
initial nucleation
ice crystal size
