CAJ | 학술논문

为了研究高压脉冲电场（high intensity pulsed electric fields, PEF）作用对物质物理状态变化的影响，该试验以鱼骨液为研究对象，采用质构仪分析测试的方法，研究PEF作用下鱼骨液的流变学性质。通过主成分分析法确定PEF下鱼骨液物理状态变化的综合指标公式，通过单因素试验和Box-Behnken中心设计法得出PEF作用鱼骨液最佳参数：液料比9.81 mL/g、场强23.10 kV/cm、脉冲数10，综合指标达到2.3312，此时鱼骨液的物理指标分别为第一压缩功1.2 N，第二压缩功1.3 N，内聚性1.21，弹性9.25 mm，胶着性0.11 N，说明经过PEF处理，鱼骨液在第一循环和第二循环内获得指定形变所需要得能量增加，样品弹性增加，组成样品结构的内部键力降低，综合各物理状态指标的变化，说明PEF处理后的鱼骨液物理状态得到了明显改善（P=0.00121＜0.01），因此高压脉冲电场技术可以应用于鱼骨液的加工处理。
위료연구고압맥충전장（high intensity pulsed electric fields, PEF）작용대물질물리상태변화적영향，해시험이어골액위연구대상，채용질구의분석측시적방법，연구PEF작용하어골액적류변학성질。통과주성분분석법학정PEF하어골액물리상태변화적종합지표공식，통과단인소시험화Box-Behnken중심설계법득출PEF작용어골액최가삼수：액료비9.81 mL/g、장강23.10 kV/cm、맥충수10，종합지표체도2.3312，차시어골액적물리지표분별위제일압축공1.2 N，제이압축공1.3 N，내취성1.21，탄성9.25 mm，효착성0.11 N，설명경과PEF처리，어골액재제일순배화제이순배내획득지정형변소수요득능량증가，양품탄성증가，조성양품결구적내부건력강저，종합각물리상태지표적변화，설명PEF처리후적어골액물리상태득도료명현개선（P=0.00121＜0.01），인차고압맥충전장기술가이응용우어골액적가공처리。
High-intensity pulsed electric field (PEF) is characterized by transfer uniformity, nonthermal performance, high efficiency, short processing time and low component pollution. PEF shows unique advantages in the processing of liquid foods and thus can be widely applied to sterilization, extraction and enzyme inactivation of foods. PEF is a key processing technique that is most promising for industrial application in the past decade. Nevertheless, the effects of PEF on the physical state changes of foods have never been reported. With the rapid development of fishery worldwide, the fishbone from the majority of fish products is treated as tailing, which is restricted by low price, low processing capacity, low technical content, few high-value-added products, and low level of comprehensive processing and utilization. Higher requirements have been raised for the effective utilization of fish resources along with the development of modern food science and technology, especially the aquatic product processing industry. In this study, a texture analyzer was used to clarify the rheological properties of fishbone liquid and investigate the effects of PEF on the physical state changes of fishbone liquid. The indices used included the first and second compression work, elasticity, cohesiveness and gumminess. The principal component analysis was used to comprehensively assess the physical states of fishbone liquid. This analytical process was simplified into a comprehensive index equation. Single-factor tests were used to clarify the effects of PEF parameters on the physical state changes. The Box-Behnken design and response surface methodology (RSM) were used to investigate the effects of PEF on the electric field intensity, pulse number, and liquid-material ratio of fishbone liquid. Taking comprehensive index as the response value, we finished a 3-factor 3-level central composite design and acquired the optimal parameters of PEF:liquid-material ratio was 9.81 mL/g, field intensity was 23.10 kV/cm and pulse number was 10, and in such conditions, comprehensive index reached 2.3312. Correspondingly, the physical indices of the fishbone liquid were:first compression work was 1.2 N, second compression work was 1.3 N, cohesiveness was 1.21, elasticity was 9.25 mm and gumminess was 0.11 N. On the contrary, the rheological indices of the unprocessed fishbone liquid were:first compression work was 0.1 N, second compression work was 0, cohesiveness was 1.84, elasticity was 8.0 mm and gumminess was 0.18 N. These results indicated that after processing with PEF, the physical state indices of the fishbone liquid were changed during the first and second cycles, including higher energy needed for specified deformation, higher elasticity, lower internal bond strength of structural composition, and lower energy needed before swallowing. Moreover, PEF could significantly improve the physical states of fishbone liquid. PEF brought economic benefits for processing and utilization of fishbone. Therefore, PEF could be used to the processing of fishbone liquid. This study provides a theoretical basis for the application and promotion of PEF.