家电科技 ›› 2020, Vol. 0 ›› Issue (1): 43-45.doi: 10.19784/j.cnki.issn1672-0172.2020.01.003

• 论文 • 上一篇    下一篇

冰箱复热菜肴电场保鲜技术研究

费玲, 胡海梅, 魏慧明   

  1. 长虹美菱股份有限公司 安徽合肥 230601
  • 出版日期:2020-02-01 发布日期:2020-02-13

Research on electric field preservation technology of refrigerator reheating dishes

FEI Ling, HU Haimei, WEI Huiming   

  1. Changhong Meiling Company Limited Hefei 230601
  • Online:2020-02-01 Published:2020-02-13

摘要: 研究电场对冰箱复热菜肴保鲜效果的影响,并探寻复热菜肴保鲜最适场强分布区域。试验结果显示:冰箱的电场环境对土豆烧牛腩贮藏过程中微生物、呼吸强度及色泽的变化具有显著的影响。综合来说,电场冰箱保鲜层第2层(S2,距电场保鲜放电源约40cm,电场强度分布范围约为50~300v/m)的样品保鲜效果最优,更为适合抑制复热菜肴微生物的繁殖。

关键词: 电场, 保鲜, 冰箱, 复热菜肴

Abstract: The effect of electric field on the fresh-keeping effect of reheating dishes in refrigerators was studied, and the optimal field distribution area of reheating dishes was explored. The experimental results show that the electric field environment of the refrigerator has a significant effect on the changes of microorganisms, respiratory intensity and color during the storage of the sirloin. In general, the second layer of the electric field refrigerator fresh-keeping layer (S2, about 40cm away from the electric field preservation power supply, the electric field intensity distribution range is about 50-300v/m), the sample has the best fresh-keeping effect, and is more suitable for inhibiting the microorganisms of the reheating dishes.

Key words: Electric field, Preservation, Refrigerator, Reheating dishes

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