| 任青，包建强，李越华，俞所银.大小和温度波动对两种鱼糕冻结特性的影响[J].广东农业科学,2014,41(22):83-86 |
|
查看全文
HTML
大小和温度波动对两种鱼糕冻结特性的影响 |
| Influence of size and temperature fluctuation on freezing characteristics of two kamabokos |
| |
| DOI： |
| 中文关键词: 鱼糕 大小 温度波动 冻结特性 |
| 英文关键词: kamaboko size temperature fluctuation freezing characteristic |
| 基金项目:上海海洋大学水产动物遗传育种中心（ZF1206）；上海市科委工程中心建设项目（11DZ2280300);上海市教育委员会重点学科建设项目(J50704) |
|
| 摘要点击次数: 1489 |
| 全文下载次数: 548 |
| 中文摘要: |
| 为研究食品大小和温度波动对冻结食品冻结特性的影响，采用SATO佐藤SK-L210T温度计测定了-16℃和-20℃下冻藏不同大小的两种鱼糕的温度变化数据，并绘制冻结曲线，比较两种温度下不同大小鱼糕的冻结特性。结果表明，温度波动影响了过冷却现象，冻结点随厚度的增加而降低，冻结速度和最大冰晶生成带通过时间受到样品厚度和宽度的共同影响。 |
| 英文摘要: |
| In order to study the influence of food size and temperature fluctuation on the food freezing characteristics,use SATO SK-L210T to determine the freezing curves of kamabokos with different sizes at -16℃and -20℃, and comparethe freezing characteristics of every sample. The results showed that the super -cooling is influenced by temperaturefluctuation, and freezing point decreases as the thickness increases. Freezing rate and the zone of maximum crystallization time are influenced by the thickness and width of samples. |
|
查看/发表评论 下载PDF阅读器 |
