Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems
Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems
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DOI：
10.1016/j.jfoodeng.2019.03.019
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发表时间：
2019-09-01
影响因子：
5.5
通讯作者：
Okadome, Hiroshi
中科院分区：
文献类型：
--
作者：
Ando, Yasumasa;Hagiwara, Shoji;Okadome, Hiroshi
以芦笋茎为试材，研究了慢速冻结、鼓风冻结和液氮喷雾冻结过程中冰晶形成对芦笋茎细胞膜状态和力学性能的影响。X射线计算机断层扫描分析显示，与快速冷冻方法相比，缓慢冷冻的冰晶生长较粗，其特征在于细小且均匀的冰晶生长。然而，电阻抗分析澄清，无论冷冻方法如何，细胞膜的结构损伤和功能下降都发生了。此外，每个冷冻样品的弹性性能在解冻后大大下降，并且在快速冷冻下几乎没有改善。这些结果表明，在细胞膜状态的变化，可归因于在冻结过程中形成冰晶的膨压降低，是机械性能的主要因素，并且这种现象是独立的冻结速率和冰晶的大小。
The effects of ice crystal formation during freezing using three different methods: slow freezing, air blast freezing and liquid nitrogen spray freezing on the cell membrane state and mechanical property of asparagus stem samples were investigated. X-ray computed tomographic analysis revealed coarser ice crystal growth with slow freezing compared to the rapid freezing methods, which were characterized by fine and homogeneous ice crystal growth. However, electrical impedance analysis clarified that the structural damage and functional decline of cell membranes occurred regardless of the freezing method. Further, the elastic property of each frozen sample declined greatly after thawing and showed little improvement with rapid freezing. These results suggest that the reduction in turgor pressure following changes in the cell membrane state, attributable to the formation of ice crystals during freezing, is a major factor in the mechanical property, and this phenomenon is independent of the freezing rate and ice crystal size.