摘要
通过测定真空渗透下不同质量分数NaCl溶液处理前后冷冻莲藕片质构、色泽与VC及冰点、相变潜热、表观比热等热特性参数变化,研究真空渗盐对冷冻莲藕片品质和熔融相变区热特性参数的影响。结果表明:4%NaCl调理液有利于改善冷冻莲藕片的质构和色泽,VC损失相对较少;随着NaCl质量分数增加,莲藕片冰点呈线性降低,熔融相变温区融程变宽,相变潜热减小,表观比热峰值降低,玻璃化转变温度T’g提高2.98~4.50℃。
The objective was to investigate the effect of vacuum salt permeation on the quality and thermo-physical properties of frozen lotus root slices. The changes in texture, color, vitamin C and freezing point, latent heat of phase transition, apparent specific heat and partial glass transition temperature(T 'g) of lotus root were determined. The results showed that 4% NaCl maintained the texture and color of lotus roots slices with less loss of vitamin C. As the concentration of NaCl increased, the freezing point decreased, phase-transition temperature range shifted to a wider range, both latent heat and apparent specific heat decreased, and T 'g increased by 2.98–4.50 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第17期114-117,共4页
Food Science
基金
江苏省农业科技自主创新资金项目(CX(13)3082)
关键词
莲藕片
真空渗盐
品质
热特性
lotus roots
vacuum salt permeation
qualities
thermo-physical properties
