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《Journal of Shanghai Fisheries University》 2001-01
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The experimental research on the cold storage of potatoes frozen in high electrostatic fields

XIE Jing 1,HUA Ze zhao 2 (1.College of Food Science, SFU, Shanghai 200090,China; 2.Institute of Food Science & Technology, USST, Shanghai 200093, China)  
Electrostatic field is a kind of micro energy widely used in food industry. The variation of potato quality was studied when the sample was frozen while high electrostatic field was applied and then stored at -20℃. It was observed that the quality (texture index and water holding capacity WHC) of fresh potatoes frozen and then stored even at -20℃ was obviously declined. However, when fresh potatoes were frozen with various intensities of high electrostatic field applied and then stored at -20℃, the quality of which was improved in comparison with the quality of those frozen with no electrostatic field applied. The experimental results also showed that no difference in texture index was observed among the samples frozen with low intensity of electrostatic field applied, but their texture index was higher than the sample frozen without field applied. Better texture and WHC were recorded on the samples frozen with 250 kV/m applied. The water holding capacity of the samples frozen with low intesity of electrostatic field applied was less than those frozen with no field applied.
【Fund】: 国家自然科学基金!项目 (5 9776 0 12 );; 上海市教委青年基金! (2 0 0 0QN5 5 )
【CateGory Index】: S532
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