Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (12): 115-119.doi: 10.3969/j.issn.1000-565X.2010.12.022

• Food Science & Technology • Previous Articles     Next Articles

Diffusivity of Solutes in Freezing Process of Gelatin Model Immerged in Quaternary Refrigerant Liquids

Zeng Qing-xiao  Ni Ming-long  Zhu Zhi-wei  Chen Bin  Han Guang-he   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2010-04-28 Revised:2010-07-18 Online:2010-12-25 Published:2010-12-25
  • Contact: 朱志伟（1976-），男，讲师，主要从事食品加工及保藏研究． E-mail:zhweizhu@seut．edu．cn
  • About author:曾庆孝（1946-），男，教授，博士生导师，主要从事食品加工及保藏研究．E—mail：feqxzeng@scut．edu．cn
  • Supported by:

    广东省科技计划农业攻关项目（2009B020410002）; 华南理工大学中央高校基本科研业务费专项资金资助项目（2009ZM0301）

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Abstract:

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.

Key words: immersion chilling and freezing, quaternary refrigerant liquid, gelatin model, diffusivity