为探讨四元载冷剂冻结过程中溶质成分向食品中的扩散性,采用明胶圆柱体模拟食品,考察了不同条件下明胶的冻结过程以及不同载冷剂溶液初始温度、冻结时间、总浓度等因素对明胶在冻结过程中吸收氯化钠、乙醇、丙二醇量及总吸收量的影响;并测定了载冷剂的密度和动力黏度.结果表明：随着时间的延长,明胶对氯化钠、乙醇、丙二醇的吸收量以及总吸收量均显著增加;溶液初始温度降低,载冷剂中各溶质成分在明胶中的吸收量也随之降低;溶液总浓度越高,其总吸收量也越高;-40～-20℃实验温度范围内,25min时总吸收量在2.70～6.29mg/g,吸收量较少.

In order to reveal the diffusivity of solutes from the solution of quaternary refrigerant liquid to food in freezing process,the freezing process of gelatin in different conditions was investigated,and the influences of such immersion chilling and freezing variables as temperature,freezing time and total concentration on the absorption of NaCl,ethanol,propylene glycol and the total absorption were analyzed on a gelatin cylinder model.Moreover,the density and dynamic viscosity of the refrigerant liquid were measured.The results indicate that（1） the absorption of NaCl,ethanol and propylene glycol as well as the total absorption remarkably improves;（2） the diffusivity of the solutes decreases at low initial temperature;（3） high solution concentration may result in higher total absorption;and（4） in the freezing conditions of-40～-20℃ in this work,the total absorption is found to be only 2.70～6.23mg/g after 25min.