首页> 外文期刊>Journal of food process engineering >CELL MEMBRANE DAMAGE BY VACUUM TREATMENT AT DIFFERENT PRESSURE REDUCTION RATES
【24h】

CELL MEMBRANE DAMAGE BY VACUUM TREATMENT AT DIFFERENT PRESSURE REDUCTION RATES

机译:不同减压率下真空处理对细胞膜的损伤

获取原文
获取原文并翻译 | 示例
       

摘要

To investigate the damage of cell membrane induced by vacuum treatment at different pressure reduction rates, the onion epidermis was subjected to three different pressure reduction rates in a miniaturized, visual and vernier regulation experimental setup. The results of physical tests agreed well with the result of optical microscopy, which showed that treatment at the medium pressure reduction rate resulted in minimum changes in the spaces between the cell membrane and cell wall, water loss, relative electrical conductivity, color and micromechanical properties. Experimental results showed that the pressure reduction rate had obvious effects on the cell membrane integrity of vacuum-treated onion epidermis.
机译:为了研究在不同的减压速率下真空处理对细胞膜造成的损害,在微型化,视觉化和游标调节的实验装置中,对洋葱表皮进行了三种不同的减压速率。物理测试的结果与光学显微镜的结果吻合得很好,这表明以中等降压速率处理可使细胞膜与细胞壁之间的空间,水分流失,相对电导率,颜色和微机械性能的变化最小。 。实验结果表明,减压速率对真空处理的洋葱表皮的细胞膜完整性有明显的影响。

著录项

  • 来源
    《Journal of food process engineering》 |2012年第6期|p.915-922|共8页
  • 作者

    XIAOYONG SONG12 YUNFEI LI2*;

  • 作者单位

    1Institute of Refrigeration & Cryogenic Engineering, Shanghai Jiao Tong University, 800 Dongchuan, Shanghai 200240, China2Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan, Shanghai 200240, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号