食品工业科技2017，Vol.38Issue(24)：58-64,7.DOI:10.13386/j.issn1002-0306.2017.24.012
蔗糖和葡萄糖对南极磷虾虾肉糜介电特性的影响
Effects of sucrose and glucose on the dielectric properties of minced Antarctic krill
摘要
Abstract
The Antarctic krill and two sugars(sucrose and glucose)were studied in this study,the open-ended coaxial probe technique was used to study the dielectric properties of sucrose and glucose powder at 25 ℃,and the effects of concentrations of sucrose and glucose (0％ ～5 ％),temperature (20～80 ℃) and frequency (300～3000 MHz) on dielectric properties of Antarctic krill,the temperature distribution of different sugar contents of minced Antarctic krill compound after microwave heating (250 W)60 s and temperature history during microwave heating.The results showed that the dielectric constant and dielectric loss factor of sucrose and glucose powder were 1.70 ±0.15 and 0.03 ±0.11 at the frequency of 300～3000 MHz.The dielectric constant of Antarctic krill decreased as temperature increased.When the frequency was lower than 2300 MHz,dielectric loss factor of Antarctic krill increased as temperature increased,and when the frequency was higher than 2300 MHz,it was contrary.At the same temperature and sugar content,the values of dielectric properties and penetration depth at 915 MHz were higher than 2450 M Hz.At the same temperature,frequency and sugar content,the penetration depth of adding glucose to minced Antarctic krill were higher than adding sucrose to minced Antarctic krill.Sucrose addition had no significant influence on the dielectric properties of minced Antarctic krill compound (p ＞ 0.05).With the content of glucose increasing,the dielectric constant of minced Antarctic krill compound increased,however,the dielectric loss factor decreased.With the temperature increasing,the dielectric loss factor of adding sugars to minced Antarctic krill increased at 915 MHz and decreased at 2450 MHz.The temperature distribution of 5％ sucrose and glucose content of minced Antarctic krill compound after microwave heating(250 W)60 s and temperature history during microwave heating in contrast with minced Antarctic krill had decreased slightly.Within 40 s during microwave heating,the heating rate of adding 5％ glucose to minced Antarctic krill was faster than 5 ％ sucrose to minced Antarctic krill,however,within 40 ～ 60 s during microwave heating,the heating rate of 5 ％ sucrose to minced Antarctic krill was faster.关键词
南极磷虾虾肉糜/蔗糖/葡萄糖/介电特性/升温曲线/温度分布/频率/穿透深度Key words
minced Antarctic krill/sucrose/glucose/dielectric properties/temperature history/temperature distribution/frequency/penetration depth分类
轻工纺织引用本文复制引用
张毛赛,许静怡,祝易,张瑞娟,程裕东,金银哲..蔗糖和葡萄糖对南极磷虾虾肉糜介电特性的影响[J].食品工业科技,2017,38(24):58-64,7.基金项目
上海高校知识服务平台(ZF1206). （ZF1206）
