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Research on electric field and micro-freezing technology of refrigerator
Author(s): 
Pages: 84-87
Year: Issue:  12
Journal: Household Appliance Technology

Keyword:  电场保鲜微冻红度值挥发性盐基氮微观结构;
Abstract: 本文以牛肉为研究对象,分别用保鲜冰箱和普通冰箱在-4℃条件下,实验28天后,从感官评价、色泽变化、新鲜度检测及微观结构对其进行分析可得:保鲜冰箱牛肉感官总体评分为19.4分,红度值比第一天减少了13.29%,一级新鲜,肌纤维束微观结构紧密;而普通冰箱牛肉感官评分为17.7分;红度值比第一天减少了37.25%,二级新鲜,肌纤维束微观结构己松散.实验结果显示,保鲜冰箱保鲜效果明显优于普通冰箱,电场强度大于60V/m对微冻食品有明显的保鲜效果.
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