食品科学 ›› 2000, Vol. 21 ›› Issue (6): 12-15.
• 基础研究 • 上一篇 下一篇
陶乐仁,华泽钊
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TAO Le-Ren, HUA Ze-Zhao
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摘要: 水冻结时经常会由于溶解于水中的空气的拆出而造成不透明的现象。试验样品为处于两片玻璃片间的二次蒸馏水膜,试验利用低温显微镜获得了各种不同情况下的结晶图像,并对不同冻结速率下的气泡形成机理进行了探讨,认为影响气泡的分布及尺寸的主要因素是冷却速度(或冰晶生长速率)。同时分析了初始状态下水中空气溶解量对气泡的影响,这将有益于今后进一步研究冻结时产生的气泡时生物体低温保存的影响。
关键词: 冻结, 气泡, 冷却速率
Abstract: In most casses the ice will turn opaque if the water contains certain guantity of air.The erperiments were carried out using the cryomicroscopy.Smples of twice-distilled water were hold between two piece of glass.The freezing theges under different cooling conditions were captured by a video canera.Results showed that the cooling rate was the main factor that influenced the size and distribution of air bubbles.Influences of the quantity of air dissolved in the water before freezing were also discussed in the paper.
Key words: Freeze Air bubble Cooling rate
陶乐仁, 华泽钊. 低温保存时的气泡形成现象试验研究[J]. 食品科学, 2000, 21(6): 12-15.
TAO Le-Ren, HUA Ze-Zhao. Study on Air Bubbles Formation in Cryopreservation Procedure[J]. FOOD SCIENCE, 2000, 21(6): 12-15.
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