【作者】 黄子程；

【导师】 陈从贵；

【作者基本信息】 合肥工业大学 ， 食品科学， 2007， 硕士

【摘要】 天然肠衣是食品可食性包装、人体组织工程材料等的重要来源。超高压技术作为一项食品加工的高新技术，已广泛应用于食品工程领域。本研究通过单因素试验方法，考察加压水平(100～600 MPa)、加压介质温度(20～45℃)和保压时间(5～30min)对天然肠衣性质(包括：色泽、力学性质与基本物理性质)的影响，并通过超高压处理前后肠衣表面与微观组织结构的观察，探索超高压对天然肠衣性质的影响规律及其变化机理。试验研究结果表明：(1)压力(100～600MPa)与加压介质温度(20～45℃)的变化对肠衣红度差值△a和黄度差值△b值的影响有限(变化值均＜2)；而在介质温度20℃条件下，200MPa以上的压力处理10min可使肠衣的△L与AE值显著增大(p＜0.05)，由此，超高压处理可作为肠衣增白的一种手段。(2)超高压处理会导致猪肠衣的膜厚减小25％以上，但压力与介质温度的变化对肠衣膜厚变化率均无显著影响(p＞0.05)。(3)较低加压介质温度(20℃)条件下，300～600MPa的超高压可明显提高肠衣的剪切强度与抗拉强度(p＜0．05)，这将为其在组织工程中的应用提供了可行性。但在较高加压介质温度(45℃)条件下，300MPa压力可导致肠衣剪切强度与抗拉强度的显著降低(p＜0.05)。(4)保压时间对天然肠衣力学性质、色泽和膜厚变化率的影响不显著。(5)高于300MPa的压力可使肠衣纤维组织致密化；而45℃的加压介质温度可明显损伤肠衣组织。更多还原

【Abstract】 Natural casing can be edible Packaging of sausage and ham, tissue engineering materials in vivo, and so on. As a high-tech food processing, HHP(Hydrostatic High Pressure) technology has been widely used in food areas at present. The properties (include color, mechanic properties and Basic physical properties) of natural casings under deferent pressure levels(10G-600 MPa), pressure medium temperature(20-45℃)andpressure holding time(5-30 min) were investigated via single factor method in this paper, and through observing surface and micro structure of the casings with or without high pressure, the mechanism in the properties of natural casing would be initial explored.The results showed: (1)The effects of changes in pressure levels(100-600 MPa ) and pressure medium temperature(20-45℃) on△a and△b of casings were limited (Value < 2); however, when pressure medium temperature at 20℃. pressure above or equal 200 MPa can significantly increase△L and△E of hog casings(p<0.05),therefore, HHP process may become a measure in casing whiten. (2)HHP treatment will lead to the thickness of hog casing decreased more than 25%. But the changes of pressure levels(100 to 600 MPa) and pressure medium temperature (20 to 45℃) have no significant effects on thickness variation rate of casings(p> 0.05). (3)At lower pressure medium temperature (20℃) the shearing strength and tensile strength of pressurized casings were markedly enhanced under 300 - 600 MPa (p<0.05). which would provide a feasibility for applying casings to tissue engineering. But at higher pressure medium temperature(45℃), the shear strength and tensile strength of casings were significantly reduced by 300 MPa pressure(p<0.05). (4)Pressure holding time have no significant effect on the mechanical properties, colors and thickness of natural casing. The fibers of hog casing under 300 - 600 MPa high pressure treatment were more dense; while pressure medium temperature at 45℃, casings structure were obviously injured by high pressure.更多还原