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Effects of micro-nano bubbles on the nucleation and crystal growth of sucrose and maltodextrin solutions during ultrasound-assisted freezing process
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-02-22 , DOI: 10.1016/j.lwt.2018.02.053
Zhiwei Zhu , Da-Wen Sun , Zi Zhang , Yifei Li , Lina Cheng

The effects of micro-nano bubbles (MNBs) on the ultrasound-assisted freezing process of sucrose and maltodextrin solutions were investigated and different freezing characteristics of both nucleation period and crystal growth period were analyzed. Results showed that the introduction of MNBs was effective for the acceleration of freezing process, including the ice nucleation and crystal growth of both sucrose and maltodextrin solutions. Under optimal combination conditions, both sucrose and maltodextrin solutions with MNBs achieved a remarkable reduction in the supercooling degree and freezing time (Tn = −1.24 ± 0.09 °C, tp = 92 ± 3.88 s and t = 230 ± 4.82 s for sucrose solution, and Tn = −1.97 ± 0.13 °C, tp = 102.9 ± 8.62 s and t = 240.2 ± 3.72 s for maltodextrin solution) as compared with conventional immersion freezing (Tn = −7.87 ± 4.65 °C, tp = 126 ± 17.86 s and t = 303 ± 28.12 s for sucrose solution without MNBs, and Tn = −8.24 ± 4.73 °C, tp = 127 ± 18.12 s, t = 303.83 ± 17.86 s for maltodextrin solution without MNBs). This study suggested that the introduction of MNBs was a feasible method for enhancing ultrasound-assisted freezing process.



中文翻译:

超声辅助冷冻过程中微纳米气泡对蔗糖和麦芽糊精溶液成核和晶体生长的影响

研究了微纳米气泡(MNBs)对蔗糖和麦芽糊精溶液超声辅助冷冻过程的影响,并分析了成核期和晶体生长期的不同冷冻特性。结果表明,MNBs的引入可有效促进冷冻过程,包括蔗糖和麦芽糖糊精溶液的冰成核和晶体生长。在最佳组合条件下,蔗糖和麦芽糖糊精溶液与MNBs的过冷度和冷冻时间均显着降低(T n  = −1.24±0.09°C,t p  = 92±3.88 s和t  = 230±4.82 s解和T n 与常规浸没冷冻相比(T n  = −7.87±4.65°C,t p  = 126±17.86 s ) = −1.97±0.13°C,t p  = 102.9±8.62 s,对于麦芽糖糊精溶液,t = 240.2±3.72 s(t n = −7.87±4.65°C,t p = 126±17.86 s和 = 303个±28.12 S表示没有MNBs蔗糖溶液中,并Ť ñ  = -8.24±4.73℃,p  = 127个±18.12 S, = 303.83±17.86 S表示没有MNBs麦芽糖糊精溶液)。这项研究表明,MNBs的引入是增强超声辅助冷冻过程的可行方法。

更新日期:2018-02-22
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