蓝莓液氮式流态化速冻工艺研究

张庆钢; 陶乐仁; 邓云; 郑志皋; 蔡梅艳

doi:10.13386/j.issn1002-0306.2014.16.040

蓝莓液氮式流态化速冻工艺研究

1. 上海理工大学低温与食品研究所
2. 哈尔滨商业大学制冷空调研究所
3. 上海交通大学食品科学与工程系

基金项目:

国家自然科学基金(31271955)；高校博士点专项科研基金(博导类联合3312301001)；

详细信息

作者简介:
张庆钢 (1973-) , 男, 博士, 副教授, 主要从事食品冷冻冷藏方面的研究。;

中图分类号: TS255.36
计量
- 文章访问数: 148
- HTML全文浏览量: 20
- PDF下载量: 452
出版历程
- 收稿日期: 2013-10-27

Study on quick freezing blueberries on LN2-spraying fluidized freezer

Institute of Cryogenics and Food, University of Shanghai for Science and Technology
Institute of Refrigeration and Air conditioning, Harbin University of commerce
Department of Food Science and Technology, Shanghai Jiao Tong University

摘要

摘要: 利用液氮式流态化速冻的方式对蓝莓进行加工,通过设置不同的冻结温度、风机风速和床层高度等工艺参数,采用混合均匀实验设计,检测不同实验条件下蓝莓的VC、花青素、失水、可溶性固形物、DPPH自由基清除率和还原力六项指标。多元线性回归分析显示了液氮式流态化速冻蓝莓适宜的工艺条件为:冻结温度为-40℃,风机风速4.5m/s,床层高度3.6cm。通过对回归方程降维,分析了流态化工艺参数对蓝莓六项指标的影响规律,为进一步优化蓝莓的流态化速冻工艺提供了理论基础。
- 蓝莓 /
- 流化床 /
- 速冻 /
- 工艺
Abstract: Liquid nitrogen (LN2) fluidized bed for freezing was used to process blueberries by setting different freezing temperatures, wind velocities, and bed-layer heights. The experimental procedure was comprised of regular and mixed experimental designs. The blueberries were tested under six quality indicators, including vitamin C, anthocyanins, water loss rate, soluble solid-type material, rate of DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical scavenging, and reducing power, through different experimental conditions. Multiple linear regression analysis indicated that the suitable process conditions were-40℃ freezing temperature, 4.5m/s fan speed, and3.6cm bed height, for quick-freezing blueberries using a liquid nitrogen-type fluidized bed. Based on the regression equation of dimensionality reduction, the influence of the fluidization process parameters on the six indexes of blueberry was analyzed. This study might serve as a theoretical basis for further optimization of the fluidized bed quick-freezing process of blueberries.
- blueberry /
- fluidized bed /
- sharp frozen /
- process

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参考文献(22)

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