果蔬比热容的影响因素-食品科学.PDF

※基础研究 食品科学 2011, Vol. 32, No. 11 9 张 敏，钟志友，杨 乐，陈健华，车贞花 (上海海洋大学食品学院，上海 201306) 食品的比热容在其加工、流通、保鲜环节起着重要的作用。利用同步法测定 35 种果蔬的比热容及其可 溶性固形物含量、密度和含水率，并确定其相关性。结果表明：果蔬比热容随着温度的增大而缓慢增大，并且 随着温度的升高，比热容的增长率逐渐减小直至不再变化。果蔬含水率和可溶性固形物含量与比热容的相关性分别 达到极显著水平；果蔬密度与比热容的相关性没有达到显著水平。果蔬比热容随着果蔬含水率增加呈递增趋势，而 可溶性固形物含量大的果蔬具有较小的比热容。 果蔬；比热容；温度；含水率；可溶性固形物含量；密度 Affecting Factors of Heat Capacity of Fruits and Vegetables ZHANG Min ，ZHONG Zhi-you ，YANG Le ，CHEN Jian-hua ，CHE Zhen-hua (College of Food Sciences, Shanghai Ocean University, Shanghai 201306, China) Abstract ：The heat capacity of food plays an important role in manufacturing, circulation and fresh-keeping processes. The heat capacities, soluble solid contents, water contents and densities of 35 fruits and vegetables were determined by a simulta- neous determination method. The results showed that the 35 fruits and vegetables revealed a slow increase in heat capacity with increasing temperature, and the growth rate of heat capacity decreased gradually until no change over the temperature range investigated. The heat capacities of these fruits and vegetables were significantly correlated with the water contents or soluble solid contents, and had no significant correlation with the densities. Moreover, the heat capacity-water content correlation was positive, while the heat capacity-soluble solid content correlation in a negative manner. Key words ：fruits and vegetables ；heat capacity ；temperature ；soluble solid content ；water content ；density 中图分类号：TS255.1 文献标识码：A 文章编号：1002-6630(2011)11-0009-05 食品的比热容在其加工、流通、保鲜环节起着重 我国，目前关于这方面的研究尚属起步阶段，尤其对 要的作用。在食品的杀菌、冷冻、干燥等单元操作中 果蔬等高水分含量的农产品物料的研究较少，远远不