真空冷冻干燥过程中升华温度对梨瓜细胞微观结构的影响
目的:获得梨瓜细胞最佳的升华温度.方法:基于低温显微镜成像及真空冷冻干燥技术,通过优化方法选择预冻降温速率和真空压力分别为25 ℃/min和10 Pa,然后以10,5,0,-4,-7,-10 ℃的升华温度进行试验研究,分析脱水干燥过程中的细胞形态学参数(当量直径、面积、周长、体积)以及内压、孔隙率在冻干过程中的变化规律.结果:细胞不同维度的形态学参数随着升华温度的增高先减小再增大,在0 ℃时干燥后细胞的变化率最小,当量直径、细胞横截面积和体积的变化率分别为5.05％,9.60％,14.68％,很好地保留了细胞的原始形态结构;同时,随着维度的增加,在同一升华温度下的变化量也增加.结论:结合研究所...
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| Published in | 食品与机械 Vol. 39; no. 11; pp. 12 - 44 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
天津商业大学天津市制冷技术重点实验室,天津 300134
01.11.2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-5788 |
| DOI | 10.13652/j.spjx.1003.5788.2023.80313 |
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| Abstract | 目的:获得梨瓜细胞最佳的升华温度.方法:基于低温显微镜成像及真空冷冻干燥技术,通过优化方法选择预冻降温速率和真空压力分别为25 ℃/min和10 Pa,然后以10,5,0,-4,-7,-10 ℃的升华温度进行试验研究,分析脱水干燥过程中的细胞形态学参数(当量直径、面积、周长、体积)以及内压、孔隙率在冻干过程中的变化规律.结果:细胞不同维度的形态学参数随着升华温度的增高先减小再增大,在0 ℃时干燥后细胞的变化率最小,当量直径、细胞横截面积和体积的变化率分别为5.05％,9.60％,14.68％,很好地保留了细胞的原始形态结构;同时,随着维度的增加,在同一升华温度下的变化量也增加.结论:结合研究所得的最佳预冻速率和真空度,梨瓜干燥升华最佳温度为0 ℃. |
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| AbstractList | 目的:获得梨瓜细胞最佳的升华温度.方法:基于低温显微镜成像及真空冷冻干燥技术,通过优化方法选择预冻降温速率和真空压力分别为25 ℃/min和10 Pa,然后以10,5,0,-4,-7,-10 ℃的升华温度进行试验研究,分析脱水干燥过程中的细胞形态学参数(当量直径、面积、周长、体积)以及内压、孔隙率在冻干过程中的变化规律.结果:细胞不同维度的形态学参数随着升华温度的增高先减小再增大,在0 ℃时干燥后细胞的变化率最小,当量直径、细胞横截面积和体积的变化率分别为5.05％,9.60％,14.68％,很好地保留了细胞的原始形态结构;同时,随着维度的增加,在同一升华温度下的变化量也增加.结论:结合研究所得的最佳预冻速率和真空度,梨瓜干燥升华最佳温度为0 ℃. |
| Abstract_FL | Objective:This study aimed to obtain optimal sublimation temperature of pear melon cells.Methods:The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa,respectively,based on cryogenic microscope imaging and vacuum freeze-drying technology.Then,sublimation temperatures of 10,5,0,-4,-7 and-10 ℃ were used for experimental research.The morphological parameters(equivalent diameter,area,circumference,volume),internal pressure,and porosity of cells during the process of dehydration and drying were analyzed.Results:As the sublimation temperature rose,the morphological parameters of different dimensions of cells first decreased and subsequently increased.The change rates of equivalent diameter,cross-sectional area,and volume of cells were 5.05％,9.60％,and 14.68％after drying at 0 ℃,which well preserved the original morphological structure of cells.At the same time,with the increase of dimension,the change amount at the same sublimation temperature also increases.Conclusion:Combined with the optimal pre-freezing rate and vacuum degree,the optimum temperature condition of pear melon drying sublimation is 0 ℃. |
| Author | 张哲 张志强 姚超阳 吴金宇 田津津 计宏伟 |
| AuthorAffiliation | 天津商业大学天津市制冷技术重点实验室,天津 300134 |
| AuthorAffiliation_xml | – name: 天津商业大学天津市制冷技术重点实验室,天津 300134 |
| Author_FL | YAO Chaoyang ZHANG Zhe ZHANG Zhiqiang WU Jinyu JI Hongwei TIAN Jinjin |
| Author_FL_xml | – sequence: 1 fullname: TIAN Jinjin – sequence: 2 fullname: YAO Chaoyang – sequence: 3 fullname: ZHANG Zhiqiang – sequence: 4 fullname: ZHANG Zhe – sequence: 5 fullname: JI Hongwei – sequence: 6 fullname: WU Jinyu |
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| Keywords | 真空冷冻干燥 升华温度 细胞形态 梨瓜 vacuum freeze-drying cell morphology pear melon sublimation temperature |
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