本文選題：交變磁場 + 電磁感應�。� 參考：《江南大學》2017年博士論文

【摘要】：磁場對微生物作用的研究可以追溯到1938年,但是,磁場作為一種食品非熱處理技術(shù)于1985年才被初次報道,這是由磁場設備開發(fā)緩慢、農(nóng)作物資源短缺和食品體系成分復雜等諸多因素造成。隨著工業(yè)技術(shù)的發(fā)展和人們生活的提高,人們對食品的要求不僅僅是用于滿足基本生存需求,進一步追求食品的多樣性、安全性和天然健康的品質(zhì),故磁場輔助加工作為非熱技術(shù)被引入食品領域,因此當前對于磁場對食品組分影響的研究也逐步增多。現(xiàn)有研究主要集中在檢測和加工兩個方面:1.利用核磁共振技術(shù)對食品品質(zhì)進行分析檢測(多為與水分相關的品質(zhì)特性);2.利用振蕩脈沖磁場對食品進行殺菌和滅酶處理進而幫助食品的貯藏保鮮。為了進一步拓展磁場技術(shù)在食品工業(yè)中的應用,推動磁場輔助加工技術(shù)的發(fā)展,本論文基于電磁感應原理和霍爾效應設計了食品體系的開路檢測和閉路加工系統(tǒng),分別用于食品物料的理化品質(zhì)分析和加工處理。主要研究內(nèi)容和結(jié)論如下:基于電磁感應定律,搭建了具有單級變壓器結(jié)構(gòu)的食品感應電學參數(shù)的測量系統(tǒng)。選取不同傳導性能的液態(tài)食品物料(鹽漬黃瓜汁液和全蛋液)替換傳統(tǒng)變壓器的次級銅線圈,研究食品體系在交流初級電壓激勵下所表現(xiàn)出來的感應電學特性,發(fā)現(xiàn):食品料液線圈可對外加交變磁通產(chǎn)生響應信號,具體表現(xiàn)為可通過電壓計檢測到次級線路的終端電壓Us,并通過將激勵電壓和終端電壓做比得到初次級電壓降參數(shù)λ值。終端電壓Us和電壓降λ值會受到激勵電壓幅值和食品物料自身物理特性的影響,但激勵電壓的頻率對次級食品物料的感應電學參數(shù)影響微小:即食品料液的傳導性能越強,所表現(xiàn)出的終端電壓Us越大,初次級電壓降λ值越小;當激勵電壓恒定時,在整個測試頻率范圍內(nèi)120~400 Hz頻率范圍內(nèi),食品料液次級線圈的終端電壓Us基本維持在恒定水平。通過計算感應電參數(shù)與食品料液理化特性之間存在的計量關系,可實現(xiàn)對食品物料理化指標的表征:鹽漬黃瓜汁液的鹽分含量和可溶性固形物與終端電壓Us呈正線性相關關系,與λ值呈負線性相關關系;全蛋液可溶性固形物和脂肪含量與終端電壓呈負線性相關關系,與電壓降λ值呈正線性相關關系;線性模型的R2均大于0.8。因此,可通過測試食品物料在開路狀態(tài)下對交變磁通激勵響應出的感應電學特性實現(xiàn)其理化指標的快速檢測。基于霍爾效應的理論,設計了閉路的傳導性流體回路體系并對固態(tài)果蔬物料進行了鹽漬和鈣強化研究。大蒜鹽漬過程中的鹽分增長和蘋果鈣強化過程中的鈣含量增長可用負指數(shù)模型Y(t)(28)a(10)b[1-exp(-kt)]進行描述,通過求解不同處理下的溶質(zhì)增長速率k和平衡含量b,驗證了磁場作用結(jié)合流動處理可顯著加速大蒜鹽漬和蘋果鈣強化進程。此外,磁場強度(0~0.13 T)和浸漬溫度(5~30oC)的提高可單調(diào)加快浸漬速率,而旋轉(zhuǎn)磁場頻率(0~10 Hz)和浸漬液流動程度(Re:0~4134)的提高則對浸漬效率具有先促進后抑制的作用。0.13 T磁感應強度和7.5 Hz旋轉(zhuǎn)頻率為最優(yōu)的磁場條件,Re=1197為浸漬液的最佳流動狀態(tài)。在此工藝參數(shù)下,若采用30oC的浸漬溫度,與傳統(tǒng)靜置浸漬相比,大蒜鹽漬浸漬速率提高了89.87%,蘋果鈣強化速率提高了202.55%。磁場參數(shù)和電解質(zhì)溶液流動狀態(tài)影響了浸漬動力學,而溫度不僅影響浸漬速率,還可造成溶質(zhì)滲透的最終平衡狀態(tài)的改變。同時,設計了交變磁場激勵下的流體閉路體系對粉末態(tài)的食品原副料即南瓜粉和玉米秸稈進行輔助處理。與果蔬浸漬不同的是,南瓜粉和玉米秸稈粉末溶液反應體系流動狀態(tài)的增強,即雷諾數(shù)的提高可單調(diào)促進南瓜粉和玉米秸稈的水解產(chǎn)糖,未觀察到過高流速對糖產(chǎn)量的負面影響;磁場旋轉(zhuǎn)頻率的提高對水解同樣具有先促進后抑制的作用;對于南瓜多糖的提取,酸濃度越高、處理溫度越高對水解越有利,最優(yōu)工藝條件為f=7.5Hz旋轉(zhuǎn)頻率,Re=2500反應溶液流動雷諾數(shù),pH 2酸性條件和50°C處理溫度。在此條件下,南瓜多糖得率為16.88%,較傳統(tǒng)攪拌提高了51.37%;南瓜多糖產(chǎn)物重均分子為1.435×105 Da,5mg/mL的多糖對DPPH·,O_2~-·,OH·的清除能力分別為52.8%,22.42%和92.13%,說明磁場閉路流體系統(tǒng)下提取的多糖仍具有較高的抗氧化活性。對于玉米秸稈堿預處理,適當提高磁場旋轉(zhuǎn)頻率和料液堿濃度可促進玉米秸稈降解糖化,但過高頻率和過高堿濃度則對糖產(chǎn)量(五碳糖+六碳糖)提高產(chǎn)生了不利影響。提高料液流速對玉米秸稈降解具有積極作用。由響應面方法對關鍵工藝參數(shù)進行優(yōu)化,得到最佳工藝條件,即6.71 Hz磁場旋轉(zhuǎn)頻率,0.5 L/min料液流速,和1.02%氫氧化鈉濃度,此條件處理下的糖產(chǎn)率為429.24 mg/g干玉米秸稈,較傳統(tǒng)攪拌處理提高了8.34%。食品物料體系的開路和閉路狀態(tài)下,具有電傳導性的料液均能對外加的交變磁通產(chǎn)生積極響應,響應效果除了取決于食品料液的理化特性外,加工參數(shù)如磁場感應強度、磁場旋轉(zhuǎn)頻率、料液流速、溫度等外界條件也有其顯著影響。本研究設計的開路磁場檢測系統(tǒng)和磁場閉路流體系統(tǒng)可用于食品物料理化品質(zhì)的評估檢測和用于食品物料及農(nóng)副產(chǎn)物的加工處理,為拓展磁場在食品工業(yè)領域的應用提供了理論依據(jù)。
[Abstract]:The study of the effect of magnetic field on microorganism can be traced back to 1938. However, as a non heat treatment technology for food, magnetic field was first reported in 1985. It is caused by many factors such as slow development of magnetic field equipment, shortage of crop resources and complex components of food system. With the development of industrial technology and the improvement of people's life, people are The demand for food is not only to meet the basic survival needs, and to further pursue the diversity, safety and quality of natural health of the food, so the magnetic field assisted processing is introduced as a non thermal technology into the food field, so the current research on the effects of magnetic field on food components is also increasing. The two aspects: 1. using nuclear magnetic resonance (NMR) technology to analyze the quality of food (mostly water related quality characteristics); 2. to use oscillating pulse magnetic field to sterilize food and eliminate enzyme treatment to help food storage and keep fresh. In order to further expand the application of magnetic field technology in the food industry and promote the magnetic field assisted processing technology In this paper, based on the principle of electromagnetic induction and the Holzer effect, the open circuit detection and closed circuit processing system of food system are designed for the physical and chemical quality analysis and processing of food materials. The main contents and conclusions are as follows: Based on the law of electromagnetic induction, the food induction electrical parameters with the structure of a single stage transformer are set up. The liquid food materials of different conductive properties (salted cucumber juice and all egg liquid) are replaced by the secondary copper wire ring of the traditional transformer, and the inductive electrical characteristics of the food system under the AC primary voltage excitation are studied. The terminal voltage Us of the secondary line can be detected by the voltmeter and the initial voltage drop parameter is obtained by comparing the excitation voltage to the terminal voltage. The value of terminal voltage Us and voltage drop will be affected by the amplitude of the excitation voltage and the physical properties of the food material, but the frequency of the excitation voltage is induced by the induction of the secondary food materials. The influence of the parameters is small: the greater the conductivity of the food material is, the greater the terminal voltage Us is, the smaller the initial voltage drop, the lower the value of the voltage drop. When the excitation voltage is constant, the terminal electrical pressure of the secondary coil of the food and liquid secondary coil is basically maintained at a constant level in the 120~400 Hz frequency range of the whole test frequency range. The quantitative relationship between the physical and chemical properties of food material and the physical and chemical properties of food can realize the characterization of food physical and chemical indexes: the salt content and soluble solids of the salted cucumber juice have a positive linear correlation with the terminal voltage Us, and a negative linear correlation with the value of lambda; the soluble solids and fat content in the whole egg liquid and the terminal voltage are negative lines. The relationship between the sexual correlation and the voltage drop is a positive linear correlation; the R2 of the linear model is greater than 0.8., so it can be used to test the rapid detection of the physical and chemical properties of the food materials in response to the response of the alternating magnetic flux excitation in the open state. Based on the Holzer effect theory, a closed circuit fluid circuit is designed. The growth of salt and calcium in the process of garlic salting can be described by the negative exponential model Y (T) (28) a (10) b[1-exp (-kt)) in the process of salt salting and the growth rate K and the equilibrium content B under different treatments are solved to verify the magnetic field binding flow. In addition, the increase of the magnetic field intensity (0~0.13 T) and the impregnation temperature (5~30oC) can accelerate the impregnation rate monotonically, while the rotational magnetic field frequency (0~10 Hz) and the impregnation fluid (Re:0~4134) increase in the impregnation fluid (Re:0~4134) have the first promoting post inhibition effect of.0.13 T magnetic induction intensity on the soaking efficiency. And the optimum flow condition of the 7.5 Hz rotation frequency is that Re=1197 is the best flow state of the impregnated liquid. Under the parameters of this process, the soaking rate of garlic is increased by 89.87% compared with the traditional impregnation temperature, compared with the traditional static impregnation, the apple calcium strengthening rate improves the 202.55%. magnetic field parameters and the electrolyte solution flow state. And the temperature not only affects the impregnation rate, but also causes the change of the final equilibrium state of the solute permeation. At the same time, the fluid closed system under the excitation of alternating magnetic field is designed to assist the food raw materials of the last state of the powder, pumpkin powder and corn straw. The increase of the flow state of the liquid reaction system, that is, the increase of the Reynolds number can promote the hydrolysis of pumpkin powder and corn straw, and the negative effect of high velocity on sugar yield is not observed. The increase of magnetic rotation frequency also promotes the hydrolysis of sugar, and the extraction of pumpkin polysaccharide is higher, the treatment temperature is higher. The better the higher the hydrolysis is, the optimum conditions are f=7.5Hz rotation frequency, Re=2500 reaction solution flow Reynolds number, pH 2 acid condition and 50 degree C treatment temperature. Under this condition, the yield of pumpkin polysaccharide is 16.88%, it is 51.37% higher than that of traditional stirring; the weight average of pumpkin polysaccharide product is 1.435 * 105 Da, and 5mg/mL polysaccharide has DPPH, O_2~-, OH. The scavenging capacity was 52.8%, 22.42% and 92.13% respectively, indicating that the polysaccharides extracted from the magnetic closed circuit fluid system still had high antioxidant activity. For corn straw alkali pretreatment, the proper increase of magnetic field rotation frequency and the concentration of liquid alkali could promote the degradation of corn straw, but the high frequency and high alkali concentration of sugar yield (five carbon sugar). The increase of six carbohydrate has a negative effect. Improving the flow velocity of the material has a positive effect on the degradation of corn straw. The optimum process parameters are optimized by the response surface method, and the optimum technological conditions are obtained, that is, the rotation frequency of the 6.71 Hz magnetic field, the flow velocity of 0.5 L/min, and the concentration of 1.02% sodium hydroxide. The yield of sugar under this condition is 429.24 mg/g dry. Under the open and closed state of the 8.34%. food material system, the corn straw has a positive response to the applied alternating magnetic flux. The response effect is not only dependent on the physical and chemical properties of the food material, but also the processing parameters such as magnetic field induction intensity, magnetic field rotation frequency, liquid flow velocity and temperature. The open circuit magnetic field detection system and the closed circuit fluid system designed in this study can be used to evaluate the quality of food material and use the food materials and the processing of agricultural and sideline products, and provide a theoretical basis for expanding the field in the food industry.
【學位授予單位】：江南大學
【學位級別】：博士
【學位授予年份】：2017
【分類號】：TS205;TS207.3

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