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《外源添加物对毛豆仁熔融相变区热特性的影响-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、652江苏农业学报(JiangsuofAgSci.),2012,28(3):652~656刘春泉,卓成龙,宋江峰,等.外源添加物对毛豆仁熔融相变区热特性的影响[J].江苏农业学报,2012,28(3):652-656外源添加物对毛豆仁熔融相变区热特性的影响刘春泉,卓成龙,宋江峰,一,李大婧,(1.江苏省农业科学院农产品加工研究所,江苏南京210014;2.国家农业科技华东<江苏>创新中心农产品加工工程技术研究中心,江苏南京210014;3.江苏省明天农牧科技有限公司,江苏南京210014)摘要:为研究毛
2、豆仁冻结(或解冻)相变过程中能量和品质的变化,确定适宜的冷冻(或解冻)工艺,采用差示扫描量热仪(DSC)测定毛豆仁在-30~25oC范围的冰点、熔融温度、表观比热等热特性参数,并考察氯化钠和海藻糖添加量对毛豆仁熔融相变区热特性的影响。结果表明:原料毛豆仁的冰点为一1.01℃,熔融相变温区为一4.96~0.23oC,相变潜热为191.40J/g。随着氯化钠浓度的增加,毛豆仁冰点不断降低,熔融相变温区变宽,相变潜热变小,表观比热峰值降低;而随着海藻糖浓度的增加,毛豆仁熔融相变区热特性参数变化不大。表明添加一
3、定浓度的氯化钠有利于毛豆仁低温加工。关键词:毛豆仁;外源添加物;差示扫描量热法;热特性中图分类号:TS255.36文献标识码:A文章编号:IO00~.A4O(2012)03-0652-05Efectofexogenousadditivesonthermo-physicalpropertiesofsoybeankernelsduringmeltingphasetransitionLIUChun-quan,ZHUOChenglong’,SONGJiang.feng,LIDa-jing’(1.1mtitu~o
4、fAgro-productProcessing,JiangsuAcademyofAgriculturalSciences,Nanjing210014,China;2.EngineeringResearchCenterforAgricultur-alProductsProcessing,NationalAgriculturalScienceandTechnologyInnovationCenterinEastChina,Nanjing210014,China;3.JiangsuMing~anFarming
5、-grazingTechnologyCo.Ltd.,Nanjing210014,China)Abstract:Inordertoinvestigateenergyandqualitychangesduringmeltingphasetransformationofsoybeankernelsandprovideasuitablefreezing—thawingprocess,thefreezingpoint,thawingphasetransitionrangeandapparentspecifiche
6、atofsoybcankernelsattemperaturesfrom-30to25℃weredeterminedbydiferentialscanningcalorimetry(DSC),andtheeffectsofNaC1andtrehaloseonthosethermo-physicalpropertieswerealsoobserved.Theresultsshowedthatthefreezingpoint,thawingphasetransitionrangeandapparentspe
7、cificheatofsoybeankemelsswere一1.0l℃,一4.96—0.23℃,and191.40J/g,respectively.AsNaC1concentrationincreased,freezingpointdecreased,phase-transitiontempera—tureshiftedtothewidertemperaturerange,andbothlatentheatandapparentspecificheatdecreased;however,therewas
8、littlechanginparametersofthermalpropertiesforsoybeankernelswiththeincreaseoftrehaloseconcentration.Certaincon—centrationsofNaC1additiveswereinfavorofsoybeankernelscryogenicprocessing.Keywords:soybeankernel;exogenousadditiv
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