不同溶氧量下功率超声波控制成核对过氧化氢酶溶液冷冻干燥的影响

doi:10.7506/spkx1002-6630-201819014

食品科学 ›› 2018, Vol. 39 ›› Issue (19): 85-89.doi: 10.7506/spkx1002-6630-201819014

不同溶氧量下功率超声波控制成核对过氧化氢酶溶液冷冻干燥的影响

周新丽，申炳阳，张三强

上海理工大学医疗器械与食品学院，上海 200093

出版日期:2018-10-15 发布日期:2018-10-24
基金资助:
国家自然科学基金面上项目（51376132）

Effect of Power Ultrasonic Controlled Nucleation on the Freeze Drying of Catalase Solutions with Different Dissolved Oxygen Levels

ZHOU Xinli, SHEN Bingyang, ZHANG Sanqiang

School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

Online:2018-10-15 Published:2018-10-24

摘要/Abstract

摘要： 功率超声波是一种能有效触发溶液初始成核的方法，能够使随机自发的冰晶成核过程转变为可预测的、易于控制的过程。本研究采用平板接触超声法对不同溶氧量的过氧化氢酶（catalase，CAT）溶液进行超声波控制成核并冷冻干燥，考察溶液充气法用于超声波控制成核在升华干燥速率、孔隙率、酶活力回收率方面的影响。结果显示：在4.10～13.44 mg/L溶氧范围内超声波控制成核，随着溶液中溶氧量的增加，升华干燥时间缩短了9.36%～41.63%；4.10～10.24 mg/L溶氧量的CAT溶液的酶活力回收率均高于95%。充气法用于功率超声波控制成核，辅助食品药品的真空冷冻干燥，对于缩短冷冻干燥时间、减少能耗、提高冻干产品的品质等具有积极意义。

关键词: 功率超声波, 溶氧量, 控制成核, 冷冻干燥, 孔隙率

Abstract: Power ultrasound as an effective way to trigger the initial nucleation of solutions can transform the spontaneous and random process of ice crystal nucleation into a predictable and easy to control one. In this study, the nucleation of catalase solutions with different dissolved oxygen contents was controlled with contact ultrasound before freeze-drying in order to investigate the effect of air injection into the solution on the sublimation drying rate, the porosity and the enzyme activity recovery. The results showed that the sublimation drying time was reduced by 9.36%–41.63% with increasing dissolved oxygen from 4.10 to 13.44 mg/L and the enzyme activity recover was higher than 95% in the dissolved oxygen range of 4.10–10.24 mg/L. The application of controlling crystal nucleation by power ultrasonic with air injection in the vacuum freeze drying of foods and pharmaceuticals is of great significance to shorten the drying time, reduce energy consumption and improve the quality of freeze-dried products.

Key words: power ultrasound, dissolved oxygen content, controlled nucleation, freeze drying, porosity

中图分类号:

TS201.1

周新丽，申炳阳，张三强. 不同溶氧量下功率超声波控制成核对过氧化氢酶溶液冷冻干燥的影响[J]. 食品科学, 2018, 39(19): 85-89.

ZHOU Xinli, SHEN Bingyang, ZHANG Sanqiang. Effect of Power Ultrasonic Controlled Nucleation on the Freeze Drying of Catalase Solutions with Different Dissolved Oxygen Levels[J]. FOOD SCIENCE, 2018, 39(19): 85-89.

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不同溶氧量下功率超声波控制成核对过氧化氢酶溶液冷冻干燥的影响

Effect of Power Ultrasonic Controlled Nucleation on the Freeze Drying of Catalase Solutions with Different Dissolved Oxygen Levels

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