Study on degassed water and its application to food engineering

工业用电解水、磁化水等各种功能水。其中，除气水也应用于食品生产，目的是防止氧化。此外，还考察了饮用脱气水对大鼠血清生化指标的理化影响，以及远紫外对脱气水中胸腺嘧啶分解的影响。在本研究中，我们关注了脱气水的其他功能，如渗透，并研究了脱气水在食品加工中的应用；煮鸡蛋和煮米饭。我们对脱气水的物理化学特性有一点了解。首先，我们用500Mhz核磁共振谱仪测量了水质子的自旋晶格弛豫时间（T_1）。只有去离子水、未脱气水的T_1值较脱气水短，用氮气或氩气代替水。这说明顺磁氧气使T_1缩短，脱气水没有特殊的水结构，如簇状结构。然后我们考察了脱气水对酶活性的影响。采用葡萄糖淀粉酶、α -淀粉酶和碱性磷酸酶。脱气水与普通水的酶活性差异不明显。只有在基材为粉末形式的情况下，脱气水有助于提高产品的生产率。研究了脱气水在食品加工中的应用。用脱气硬水煮熟的热致蛋胶质量高，其质地和颜色与市面上的布丁相似。用脱气水煮米粒，改善了米粒的质地和发酵程度。因此，用脱气水煮鸡蛋凝胶和煮米饭可能是一种新的食品加工方法。

Various kinds of functional water such as electrolyzed and magnetized water are used for industries. One of them, degassed water is also applied to food production for the purpose of prevention of oxidation. Furthermore, the physicochemical effect of drinking degassed water on serum biochemical values in rats and decomposition of thymine induced by far UV in degassed aqueous solutions were examined. in this study, we paid attention to the other functions of degassed water such as penetration, and examined the application of degassed water to food processing ; cooking egg gel and boiling rice. We have a little information about the physicochemical characteristics of degassed water. Firstly, we measured the spin-lattice relaxation time (T_1) of water proton on 500Mhz Nuclear Magnetic Resonance Stectrometer. Only deionized, not degassed water has short T_1 value comparing to degassed water, and nitrogen gas or argon gas substituted water. This facto shows T_1 was shortened by paramagnetic oxygen gas and that the degassed water did not have a special water structure, such as cluster structure. Then we examined the effect of degassed water on enzyme activity. Glucoamylase, alpha-amylase and alkaline phosphatase were used. We could not find the difference of enzyme activity between in degassed water and in ordinal water clearly. Only in the case that substrate was the powder form, the degassed water helped to increase the productivity of the product.The application of degassed water to food processing was examined. Heat-induced egg gel cooked with degassed hard water had high quality and it's texture and color were similar to those of puddings on the market. The texture and the degree of geratinization of rice grains boiled with degassed water were improved. We concluded that cooking egg gel and boiling rice with degassed water may be new methods of food pocessing.