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磁場下電解質(zhì)流體對馬鈴薯片品質(zhì)的影響
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“十二五”國家科技支撐計劃資助項目(2012BAD37B01)和農(nóng)業(yè)部公益性行業(yè)(農(nóng)業(yè))科研專項資助項目(201303070—02)


Quality Improvement of Potato Slice by Flowing Electrolyte under Magnetic Field
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    摘要:

    為提升馬鈴薯片品質(zhì),采用含不同質(zhì)量分?jǐn)?shù)氯化鈣,、葡萄糖酸鋅,、抗壞血酸的溶液流體處理垂直磁場下的馬鈴薯片,,結(jié)果表明,,馬鈴薯片置于磁感應(yīng)強度1500Gs環(huán)境下利于溶質(zhì)的滲透,,流速為0.05m/s處理的馬鈴薯片品質(zhì)改善顯著,,若電解質(zhì)流體流速過高則會干擾溶質(zhì)的滲透,。空白樣即未施加磁場的情況下,,產(chǎn)品品質(zhì)均無任何改善,。該技術(shù)可實現(xiàn)對馬鈴薯片的品質(zhì)提升,包括微量元素的營養(yǎng)強化和保脆處理,,且弱電解質(zhì)即抗壞血酸在流場中也受垂直磁場的影響并富集于馬鈴薯片組織表面從而使其具有抑制褐變的效果,。

    Abstract:

    The Hall effect in a flowing electrolyte demonstrates the impact of a perpendicular magnetic field on positive and negative ion moving path in a velocity field, of which the essence is the application of Lorentz force in solution fluid. Potato slices were treated under a perpendicular magnetic field with impregnation solution fluid containing different concentration of calcium chloride, zinc gluconate and ascorbic acid. The results showed that a center magnetic flux density of 1500Gs promoted the permeation of the target solute, and higher velocity of flowing electrolyte declined the effect of penetration for charged ions. The quality of potato slice was significantly improved at 0.05m/s velocity treatment. In contrast, the quality of the control group was not changed. This method can also be used to achieve the fortification of minerals, keep crispness and prevent browning of other agricultural products.

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金亞美,楊哪,段翔,金征宇,徐學(xué)明.磁場下電解質(zhì)流體對馬鈴薯片品質(zhì)的影響[J].農(nóng)業(yè)機械學(xué)報,2015,46(2):234-239. Jin Yamei, Yang Na, Duan Xiang, Jin Zhengyu, Xu Xueming. Quality Improvement of Potato Slice by Flowing Electrolyte under Magnetic Field[J]. Transactions of the Chinese Society for Agricultural Machinery,2015,46(2):234-239.

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  • 收稿日期:2014-01-06
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  • 在線發(fā)布日期: 2015-02-10
  • 出版日期: 2015-02-10
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