机构地区: 广东海洋大学工程学院
出 处: 《制冷》 2006年第3期1-5,共5页
摘 要: 本文以格特蛤和皱肉文蛤为实验材料,研究了三种不同冻结方式对其组织结构的影响。研究结果表明,对于此两种蛤,液氮冻结对组织结构的影响最小,-20℃冰箱冻结和-30℃的冷柜冻结则使其组织结构严重变形,但对皱肉文蛤来说,在较低冻结速度下小幅度的提高冻结速度可使组织变形明显改善,而格特蛤则不然。 Katelysia rimularis and wrinkle meat meretrix linnaeus are the experiment materials, the text studied the effects of three different frozen velocity on their organism structure.The results show: to these two kinds of clams, the liquified nitrogen freeze impacts the organism structure to the least extent, - 20℃ refrigerator freeze and - 30℃ Ice Box freeze make the structure get out of shape seriously. But in respect of the wrinkle meat meretrix linnaeus, a little range speedraising at a low freezing velocity can improve the distortion obviously, however, Katelysia rimularis is not.