冷冻鱼中的水的状态

2021 13th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA) Pub Date : 2021-07-26 DOI:10.1109/ISEMA49699.2021.9508306

P. B. Ishai, A. Greenbaum Gutina, I. Lunev, Y. Feldman

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引用次数: 0

摘要

我们研究了淡水鱼肉和海水鱼肉的介电常数与温度的关系。测得的光谱很复杂，有许多重叠的界面过程。然而，可以确定与水蛋白复合物相关的两个不同过程。一是蛋白质周围的水合作用。第二种是来历不明的玻璃成型工艺。本文将讨论其可能的来源，以及它是否可能与鱼肉中的防冻特性有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The State of Water in Frozen Fish

We have investigated the dielectric permittivity of fresh and sea water fish flesh as a function of temperature. The measured spectra are complex with many overlain interfacial processes. However, 2 distinct process related to water-protein complexes can be identified. One is hydration water around proteins. The second is a glass forming process of unknown origin. The paper will discuss it possible origin and if it could be linked to anti-freeze properties in the flesh of fish.

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2021 13th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA)

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