超声波辅助马铃薯冻结的实验研究

为了研究超声波辅助沉浸冻结的机理,将马铃薯样品分别浸入脱气冷冻液与未脱气冷冻液中冷却。每次实验时,从?1℃时开始,启动超声波发生装置,使马铃薯内的水分在超声场中冻结。利用扫描电镜比较分析不同实验条件下马铃薯组织的微观结构,实验结果表明不同冷冻液中的马铃薯样品遭受超声波辐射后,其组织在冻结过程中受到的损伤均小于无超声波作用的样品,而且超声波对浸于未脱气冷冻液中样品组织的改善作用更为显著。表明超声波诱发的冷冻液的分子振动与空化均对沉浸冻结有影响。

An experimental study of ultrasound assisted freezing of potato

In order to clarify the mechanism of enhancement of saturated solution crystallization by ultrasound, the effects of ultrasonic wave on crystallization process of saturated ammonium chloride solution and degassed solution are investigated by using a novel ultrasonic cold stage device. The results show that the use of ultrasound could accelerate the crystallization process of both ammonium chloride solution and degassed solution, but the cooling rate and cloudiness time of ammonium chloride solution are much less than those of degassed solution. Furthermore, sonocrystallisation of ammonium chloride solution can result in smaller crystals than those induced by sonocrystallisation of degassed solution. It is concluded that cavitation and fluctuations of density, energy and temperature induced by ultrasound are factors that affect the crystallization process of saturated solutions. But cavitation is a major factor for the enhancement of saturated solution crystallization.