| 用电导率法测定莲藕冻结点的研究 |
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| 引用本文： | 林向东,张琪,荆仕聪,孙达远.用电导率法测定莲藕冻结点的研究[J].食品科学,2007,28(4):83-86. |
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| 作者姓名： | 林向东 张琪 荆仕聪 孙达远 |
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| 作者单位： | 海南大学海洋学院； 海南大学海洋学院 海南 海口 570228； 海南 海口 570228； |
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| 摘 要： | 本文根据食品物料在温度改变时电导率变化的性质,用电导率仪对莲藕的冻结点进行测定。研究表明,莲藕的冻结点为-1．4～-1．9℃,经实际验证,误差小于0．05℃。用电导率法测定果蔬冻结点的方法具有较为简单、精确和经济的特点。该方法对新鲜肉类和液态食品的冻结点测定具有借鉴作用和推广价值。
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| 关 键 词： | 莲藕 电导率 冻结点 |
| 文章编号： | 1002-6630（2007）04-0083-04 |
| 修稿时间： | 2006-05-08 |
Study on Lotus Root Freezing Point Assay by Electrical Conductivity Method |
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| LIN Xiang-dong,ZHANG Qi,JING Shi-cong,SUN Da-yuan.Study on Lotus Root Freezing Point Assay by Electrical Conductivity Method[J].Food Science,2007,28(4):83-86. |
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| Authors: | LIN Xiang-dong ZHANG Qi JING Shi-cong SUN Da-yuan |
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| Affiliation: | Ocean College,Hainan University,Haikou 570228,China |
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| Abstract: | In this paper,the freezing point of lotus root was assayed according to the variations of food material electrical conductivities while the temperature was changing.The range of lotus root freezing point was from -1.4℃to -1.9℃.The error was less than 0.05℃by practice validation.It indicated that the method of determining fruits and vegetables by electrical conductivity is much simpler,preciser and more economical.This method can also determine the freezing points of various fresh meats and liquid foods,to be used for function reference and popularizatione evaluation. |
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| Keywords: | lotus root electrical conductivitv freezing ooint |
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