冷冻大黄鱼通电加热解冻工艺参数研究
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摘要
为探索冷冻大黄鱼通电加热解冻的可行性,采用直接通电和浸泡通电两种方法对大黄鱼进行解冻,分别以空气解冻和流水解冻作为对照组,实时测定大黄鱼各部位的温度,综合解冻时间和均匀性作为解冻效果的评价指标。结果显示,直接通电加热可以有效缩短解冻时间,但解冻均匀性差,鱼体最高温差达30.2℃,不适合大黄鱼的解冻;与对照组相比,浸泡通电解冻速度提升近1倍,且均匀性较好,适合大黄鱼的解冻。为了掌握浸泡通电解冻工艺参数,研究了电源形式、电压、导电液浓度对解冻效果的影响。研究表明,电源形式(直流或交流)对解冻无显著影响,220 V最适合大黄鱼的解冻,导电液浓度为1%时解冻效果最好;重量为500 g左右的冷冻大黄鱼通电加热解冻工艺为:1%Na Cl浸泡,220 V交流电通电18 min,解冻终温为5.2℃。
In order to explore the feasibility of ohmic heating thawing for frozen Pseudosciaena crocea,direct and immerse ohmic heating methods were used for thawing,respectively taking air thawing and running water thawing as control groups,the real-time temperature of each part of Pseudosciaena crocea was tested,and the thawing time and uniformity were used as evaluation index. The results show that direct ohmic heating can shorten thawing time effectively,but thawing is uneven and the biggest temperature difference is 30. 2 ℃,which is not suitable for thawing frozen Pseudosciaena crocea; immersed ohmic heating is more suitable for the thawing,with the thawing speed almost one time faster compared to the control group and with a better thawing uniformity. In order to master the process parameters of immersed ohmic heating,effects of different power modes,voltages and electrolyte concentrations on thawing were researched. The results show that power mode( direct current or alternating current) has no significant influence on thawing,220 V is the most suitable voltage for Pseudosciaena crocea thawing,and electrolyte concentration at 1% has a best thawing effect. After comprehensive analysis,it is confirmed that the ohmic heating thawing process for frozen Pseudosciaena crocea( weight about 500 g) is to immerse it in 1% Na Cl,use 220 V alternating current electricity for 18 minutes,and the terminal temperature is 5. 2 ℃.
In order to explore the feasibility of ohmic heating thawing for frozen Pseudosciaena crocea,direct and immerse ohmic heating methods were used for thawing,respectively taking air thawing and running water thawing as control groups,the real-time temperature of each part of Pseudosciaena crocea was tested,and the thawing time and uniformity were used as evaluation index. The results show that direct ohmic heating can shorten thawing time effectively,but thawing is uneven and the biggest temperature difference is 30. 2 ℃,which is not suitable for thawing frozen Pseudosciaena crocea; immersed ohmic heating is more suitable for the thawing,with the thawing speed almost one time faster compared to the control group and with a better thawing uniformity. In order to master the process parameters of immersed ohmic heating,effects of different power modes,voltages and electrolyte concentrations on thawing were researched. The results show that power mode( direct current or alternating current) has no significant influence on thawing,220 V is the most suitable voltage for Pseudosciaena crocea thawing,and electrolyte concentration at 1% has a best thawing effect. After comprehensive analysis,it is confirmed that the ohmic heating thawing process for frozen Pseudosciaena crocea( weight about 500 g) is to immerse it in 1% Na Cl,use 220 V alternating current electricity for 18 minutes,and the terminal temperature is 5. 2 ℃.
引文
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[31]刘书臣,廖明涛,赵巧灵,等.不同贮藏温度下大目金枪鱼鲜度及组胺变化[J].食品与发酵工业,2013,39(5):213-218.
[32]楼允东.关于鱼类的生理盐水[J].动物学杂志,1977,12(1):46-47.
[2]苏永玲,谢晶.冻结和解冻过程对水产品品质的影响[J].食品工业科技,2011,32(1):304-308.
[3]叶伏林,顾赛麒,刘源,等.反复冻结-解冻对黄鳍金枪鱼肉品质的影响[J].食品与发酵工业,2007,38(1):172-177.
[4]姜晴晴,刘文娟,鲁珺,等.冻结与解冻处理对肉类品质影响的研究进展[J].食品工业科技,2015,36(8):384-389.
[5]于冰,孙京新,于林宏,等.不同的冷冻和解冻方式对鸡肉品质的影响[J].肉类研究,2015,29(1):6-9.
[6]张丽娜,沈慧星,张连娣,等.冰鲜和解冻团头鲂在贮藏过程中导电特性变化规律研究[J].渔业现代化,2009,36(6):39-41.
[7]包海蓉,奚春蕊,刘琴,等.两种解冻方法对金枪鱼品质影响的比较研究[J].食品工业科技,2012,33(17):338-341.
[8]高文宏,罗嫚,唐相伟,等.微波解冻猪里脊肉过程的优化设计研究[J].现代食品科技,2014,30(11):151-155,111.
[9]曹荣,陈岩,赵玉然,等.解冻方式对南极磷虾加工品质的影响[J].农业工程学报,2015,31(17):289-294.
[10]刘年生,徐跃,黄渊.三种解冻方法比较研究[J].渔业现代化,1997,24(1):13-15.
[11]侯晓荣,米红波,茅林春.解冻方式对中国对虾物理性质和化学性质的影响[J].食品科学,2014,35(4):243-247.
[12]刘会省,迟海,杨宪时,等.解冻方法对船上冻结南极磷虾品质变化的影响[J].食品与发酵工业,2014,40(2):51-54.
[13]倪晓锋,刘璘,丁玉庭,等.不同解冻方式对智利竹鱼船上冻品贮藏品质的影响[J].食品工业科技,2013,34(19):313-319.
[14]常海军,唐翠,唐春红,等.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5.
[15]胡晓亮,王易芬,郑晓伟,等.水产品解冻技术研究进展[J].中国农学通报,2015,31(29):39-46.
[16]孙淑琴,孙玉利,李法德,等.食品通电加热技术及其装备的研发与应用[J].包装与食品,2007,25(4):34-37,47.
[17]李修渠.食品解冻技术[J].食品科技,2002,27(2):27-31.
[18]李修渠,李里特,李法德.通电加热解冻的模拟电路模型及实验研究[J].农业机械学报,2002,33(2):57-60.
[19]古川博一,庄司晃.低温过热水蒸气を利用した解冻装置[J].冷冻,2001,76(4):33-38.
[20]NAVEH,D,KOPELMAN,L J,MIZRAHI,S.Electroconductive thawing by liquid contact[J].Journal of Food Process Engineering,1991(14):221-236.
[21]ALWIS A A P,FRYER PJ.Operability of the ohmic heating process:Electrical Conductivity Effects[J].Journal of Food Engineering,1991(15):22-47.
[22]杨铭铎,张春梅,李钢.猪肉通电加热解冻及快餐肠制作工艺研究[J].农业工程学报,2009,25(S1):107-111.
[23]冯晚平,宋文萍,王海昌,等.牛肉欧姆加热解冻试验研究[J].山西农业大学学报:自然科学版,2004,24(1):78-81.
[24]冯晚平,崔清亮.冷冻猪肉欧姆加热解冻电势梯度与尺寸对解冻效果的影响[J].食品与发酵工业,2013,39(6):90-94
[25]冯晚平,申国其,王海昌,等.牛肉欧姆加热解冻的时间与温度分布[J].山西农业大学学报:自然科学版,2004,24(3):265-266.
[26]张农,刘海新,李庐峰,等.养殖大黄鱼和天然大黄鱼的理化指标比较[J].渔业现代化,2007,34(6):26-30.
[27]吴靖娜,刘智禹,许永安,等.养殖大黄鱼脱腥工艺研究[J].渔业现代化,2013,40(6):40-45.
[28]陈霞,李钢,杨铭铎,等.通电加热技术及其在食品加工中的应用[J].哈尔滨商业大学学报:自然科学版,2003,19(6):700-704.
[29]杨玉娥,李法德,孙玉利.通电加热技术的特点及其在肉制品加工中的应用[J].肉类工业,2004,24(10):12-14.
[30]孙忠义.安全电压的正确认识和应用[J].安徽冶金科技职业学院学报,2010,20(3):65-67.
[31]刘书臣,廖明涛,赵巧灵,等.不同贮藏温度下大目金枪鱼鲜度及组胺变化[J].食品与发酵工业,2013,39(5):213-218.
[32]楼允东.关于鱼类的生理盐水[J].动物学杂志,1977,12(1):46-47.