张哲,郝俊杰,赵静,王怀文,计宏伟,张平.冷冻-复温过程中葡萄相变过程研究[J].农业机械学报,2016,47(9):241-248.
Zhang Zhe,Hao Junjie,Zhao Jing,Wang Huaiwen,Ji Hongwei,Zhang Ping.Research on Phase Transition of Grape during Freezing-Thawing Process[J].Transactions of the Chinese Society for Agricultural Machinery,2016,47(9):241-248.
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冷冻-复温过程中葡萄相变过程研究   [下载全文]
Research on Phase Transition of Grape during Freezing-Thawing Process   [Download Pdf][in English]
投稿时间:2016-06-15  
DOI:10.6041/j.issn.1000-1298.2016.09.034
中文关键词:  葡萄果肉  冷冻-复温  相变  DSC系统
基金项目:国家自然科学基金项目(11572223)和天津市自然科学基金重点项目(14JCZDJC34600、 15JCZDJC34200)
作者单位
张哲 天津商业大学 
郝俊杰 天津商业大学 
赵静 天津商业大学 
王怀文 天津商业大学 
计宏伟 天津商业大学 
张平 国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室 
中文摘要:为研究葡萄在冷冻-复温过程的相变过程变化,利用差示扫描量热仪DSC系统对葡萄果肉进行冷冻-复温实验。通过改变葡萄试样冷冻-复温过程的速率、次数、时间间隔、速率梯度以及通过最大冰晶生成带的速率等实验条件,分析实验过程中的热流曲线,对比冷冻-复温过程中的相变潜热、相变结束点、相变开始点以及相变峰值等参数变化,得到不同条件下冷冻-复温过程对葡萄试样的影响规律。研究发现:冷冻过程中速率越大对应的结冰点温度越低,时间越短。增加复温速率梯度能有效提高冰晶融化相变过程的潜热、峰点温度和结束点温度。复温速率由2℃/min变化到20℃/min过程中相变潜热增加了1.79倍,相变峰点温度增加了0.94倍,相变结束点温度增加了5.07倍。该研究对果蔬冷冻-复温过程后的品质恢复提供了依据。
Zhang Zhe  Hao Junjie  Zhao Jing  Wang Huaiwen  Ji Hongwei  Zhang Ping
Tianjin University of Commerce,Tianjin University of Commerce,Tianjin University of Commerce,Tianjin University of Commerce,Tianjin University of Commerce and Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products
Key Words:grape pulp  freezing-thawing  phase transition  DSC system
Abstract:With the improvement of people’s living standard, people are more and more concerned about the quality of fruits and vegetables during freezing and cold storage. However, fruits and vegetables are constant in the process of freezing-thawing during freezing and cold storage. Therefore, it is very important to research the phase transition of fruits and vegetables during the freezing-thawing process. The phase transition of fruits and vegetables in the freezing-thawing process was studied by using red grape as the test object. Grape pulp was tested with different rates, frequencies, time intervals, rate gradients and the rates through maximum ice crystal generation zone during the freezing-thawing process by DSC. By analyzing the heat flow curve in the experiment, the effect of freezing-thawing process on grape sample under different conditions was found. The greater the freezing rate was, the lower the freezing point temperature was, the shorter the time during the freezing process was. With the increase of the rate, the peak temperature of phase transition, the end point of phase transition temperature and the latent heat of phase change all increased during the process of thawing. In the process of temperature change from 2℃/min to 20℃/min, the latent heat of phase change increased 1.79 times, the peak temperature of phase transition increased 0.94 times, and the end point of phase transition temperature increased 5.07 times. The study provides a basis of quality recovery after freezing-thawing process for fruits and vegetables.

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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