鱼子酱作为冷冻对象和卵磷脂源的热参数测定

Q Engineering
Violetta Polikarpova, I. Aleksanian, Z. Arabova, A. Nugmanov, A. Elmurzaev
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引用次数: 0

摘要

提高商业养鱼的原料深加工效率是一项重要而紧迫的任务,其中包括在俄罗斯市场需求量较低的鲤鱼科淡水鱼鱼子酱。在现代背景下,俄罗斯食品工业需要高质量的天然乳化剂,例如卵磷脂。研究目的是根据其温度变化,确定其热物理特性、冷冻温度、制冷物体密度以及其中的冷冻水分含量。研究对象为鲤鱼鱼子酱。一个人用一个实验台发现了鲤鱼鱼子酱冷冻过程中的温度变化,这个实验台装有一个专门的热图程序,用于构建热图。作者确定了鱼子酱物质密度在- 18 ~ 5℃范围内与温度的关系:随着温度的升高,其密度在Tcr = - 0.91℃时单调上升到1071 kg/m³,然后变化到普通5℃。对高水分产品鲤鱼鱼子酱的热物理特性值分析表明,鱼子酱的冷冻伴随着潜在的结晶热释放,这取决于研究对象温度的降低和样品微观水平上质子键的存在。一个人可以利用获得的数据进行冷冻过程的计算和制冷设备的设计;并利用半成品提取卵磷脂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Thermal Parameters Measurement of Carp Caviar as a Freeze Object and a Lecithin Source
Increasing the raw materials deep processing efficiency for commercial fish farming, including freshwater fish caviar of the carp family that demonstrates low demand on the Russian market, is an important and urgent task. In the modern context, Russian food industry needs high quality natural emulsifiers, for example, lecithin. The research aim is to determine the thermophysical characteristics, cryoscopic temperature, refrigeration object density and the amount of frozen moisture in it, depending on its temperature variation. The study object is carp caviar. A man found the temperature variation during carp caviar freezing using an experimental stand, containing a specialized ThermoChart program for constructing thermograms. The authors determined caviar material density dependence on its temperature in the range from −18 to 5 °C: with an increase in temperature, its density raised to 1,071 kg/m³ monotonously at Tcr = −0.91 °C and then changed up to 5 °C ordinary. An obtained thermophysical characteristics values analysis of carp caviar, which is a high-moisture product, demonstrates that its freezing is accompanied by the latent crystallization heat release, depending on a decrease in the study object temperature and due to the proton bonds presence at the sample microlevel. A man can use obtained data in the freezing processes calculation and refrigeration equipment design; and utilize the semi-finished product to extract lecithin.
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来源期刊
Agro Food Industry Hi-tech
Agro Food Industry Hi-tech 工程技术-生物工程与应用微生物
CiteScore
0.29
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0.00%
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0
审稿时长
6-12 weeks
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