苏光明,Hosahalli S. Ramaswamy,于 勇,胡菲菲,徐梦龙,朱松明.牛肉高压冷冻过程中热变化和冰晶形态研究[J].农业机械学报,2014,45(3):206-214.
u Guangming,Hosahalli S. Ramaswamy,Yu Yong,Hu Feifei,Xu Menglong,Zhu Songming.Thermal Behaviors and Ice Crystal Properties in Pressure Shift Freezing of Beef[J].Transactions of the Chinese Society for Agricultural Machinery,2014,45(3):206-214.
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牛肉高压冷冻过程中热变化和冰晶形态研究   [下载全文]
Thermal Behaviors and Ice Crystal Properties in Pressure Shift Freezing of Beef   [Download Pdf][in English]
投稿时间:2013-11-07  
DOI:10.6041/j.issn.1000-1298.2014.03.034
中文关键词:  牛肉 热变化 冰晶 高压冷冻
基金项目:国家自然科学基金资助项目(31071620)和国家高技术研究发展计划(863计划)资助项目(2011AA100801)
作者单位
苏光明 浙江大学 
Hosahalli S. Ramaswamy 麦吉尔大学 
于 勇 浙江大学 
胡菲菲 浙江大学 
徐梦龙 浙江大学 
朱松明 浙江大学 
中文摘要:以牛肉为研究对象,分别进行高压冷冻和传统冷冻试验,分析了冷冻过程中的热变化和形成的冰晶形态。高压冷冻试验在3个不同的压力下进行,分别为100MPa(-9℃)、150MPa(-15℃)和200MPa(-20℃);传统冷冻(空气冷冻和液体浸没冷冻)在0.1MPa和-20℃条件下进行。试验结果表明:传统冷冻形成的冰晶多数位于组织细胞外,冰晶粗大且不均匀,对组织细胞造成严重的压迫和机械损伤;高压冷冻形成的冰晶体积较小,在样品中分布较均匀,且压力越大,位于胞内的冰晶越多,对样品组织的破坏程度越小。空气冷冻的冻结时间最长(85min),液体浸没冷冻结冰速率较快(5.5min),高压冷冻的冻结时间在100、150和200MPa时分别为2.47、1.22和0.83min;压力越大,卸压时形成的超冷度越大,冰点越低,冻结所需时间越短。
u Guangming  Hosahalli S. Ramaswamy  Yu Yong  Hu Feifei  Xu Menglong  Zhu Songming
Zhejiang University;McGill University;Zhejiang University;Zhejiang University;Zhejiang University;Zhejiang University
Key Words:Beef Thermal behavior Ice crystal Pressure shift freezing
Abstract:The experiments of pressure shift freezing (PSF) and conventional freezing were conducted on beef, and the thermal behaviors and ice crystal properties in freezing process were analyzed. The PSF experiments at 100MPa (-9℃), 150MPa (-15℃) and 200MPa (-20℃) were performed as well as conventional air freezing (CAF) and liquid immersion freezing (LIF) at -20℃ and 0.1MPa. The results show that most of the ice crystals formed in conventional freezing is extracellular, the size is large and non uniform, and severe strain and mechanical injuries has happened on the tissue cells. The crystals formed in PSF have smaller and more uniform size and spread more evenly in samples than that in conventional freezing. And the higher the pressure was, the more crystals formed in intracellular spaces and the less cell injuries happened. The freezing time in CAF is 85min, in LIF is 5.5min, and is 2.47, 1.22 and 0.83min when subjecting to 100, 150 and 200MPa PSF treatments; the degree of supercooling formed in depressurization increases with pressure increasing. However, the freezing point drops with and the freezing time needed reduces with the pressure increasing.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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