电晕放电作用下牛肉解冻的保水特性和机理探讨

电晕放电解冻技术是一种新型的非热食品解冻技术，具有非常多的优点，但解冻参数规律不明，解冻机理不清，直接影响解冻工艺和设备的研制，严重限制其应用。本项目根据电晕放电的特性，设计电晕放电解冻装置。利用此装置对牛肉进行解冻处理，测量其电场参数、解冻特性和保水性指标，探讨三者之间的关系和规律。从电晕放电特性和牛肉性质两方面入手对解冻机理进行深入地研究，利用光谱仪和ICCD等手段研究电晕放电的物理机制，对电晕放电作用下非均匀电场和离子风进行理论计算和实验验证；借助扫描电镜和红外扫描等先进手段分析解冻过程中牛肉结构的变化规律，分析与保水性指标之间的关联性，探讨不易流动水向自由流动水的转变机制。从多层次多角度来揭示电晕放电过程中牛肉的解冻机制。此项目为牛肉电晕放电解冻的过程控制和预测提供实验基础和理论依据，为电晕放电解冻技术的拓展应用具有重大的理论指导意义和工程应用价值。

Corona discharge thawing is a relatively new, nonthermal thawing technique of food, and has many advantages. But, it is not a profoundly studied the method of thawing, especially in the thawing mechanism and parameter law. It directly affects the development of thawing process and equipment, and severely limits its application. In this project, according to the corona discharge characteristics, a thawing device is designed. Beef would be thawed in corona discharge system in order to study the electric field parameters, thawing characteristics and water holding capacity indexs. The relationship and law among them would be investigated. The thawing mechanism would be investigated based on the characteristic of the corona discharge and beef. The physical mechanism of corona discharge during thawing was analyzed by ICCD and spectrometer. The inhomogeneous electric field and ionic wind are theoretically calculated and experimentally verified under corona discharge process. By means of scanning electron microscopy and infrared scanning, the changes of beef structure during thawing were analyzed. The relationship between microstructure and water holding index of beef was investigated. And the mechanism of transition from non-flowing water to free flowing water was discussed. This would reveal the thawing discipline of beef in corona discharge system from multi-levels and multi-angles. This work provides the experimental and theoretical foundation for thawing process control and prediction of beef in corona discharge system. It also provides the theoretical foundation and application value for the extensive application of corona discharge thawing.