食品与机械2023，Vol.39Issue(11)：12-17,44,7.DOI:10.13652/j.spjx.1003.5788.2023.80313
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
Effects of sublimation temperature on cell microstructure of pear melon during vacuum freeze drying
摘要
Abstract
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 ℃.关键词
梨瓜/真空冷冻干燥/升华温度/细胞形态Key words
pear melon/vacuum freeze-drying/sublimation temperature/cell morphology引用本文复制引用
田津津,姚超阳,张志强,张哲,计宏伟,吴金宇..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[J].食品与机械,2023,39(11):12-17,44,7.基金项目
国家自然科学基金(编号:12172254,11772225) （编号:12172254,11772225）
