Study On Effect And Mechanism Of Light Quantum On Color Sensitive Fruits And Vegetables And Starchy Material

In recent years, the development of food preservation technology at home and abroad rapidly increased, mainly included the physical preservation technology, chemical technology and biological technology. Inevitably, however, the chemical preservation technology and biological preservation technology involved in itself security problems. Thus the research of the physical storage technology had been the focus of most concern. To study the mechanism of preservation and provide the basis of effect of light quantum on fruits and vegetables and starch material, this paper would study the effect of light quantum on strawberries and frozen dough.Light quantum device was made of the photon emission device, photon acquisition and sensing device, light quantum field stuck with aluminum foil. This process divided into four steps, included measuring, cutting, pasting and connecting, which used tools such as a tape measure, scissors and 3M double-sided.To explore the feasibility of reducing the cold spots of water by light quantum, double temperature recorder with network to record water temperature and cooling curve would be used. The results are:the strawberry freezing point -1.8℃,thus the super-cooling point belows -6.8℃; storage temperature range from-4℃ to -2℃, the best storage temperature-3℃.Considering the change of the quality and internal structure of strawberries, this paper explored the mechanism of light quantum preservation. The results showed that weightlessness rate and decay index were reduced in light quantum field, the declining rate of titrable acids content, soluble sugar content, soluble solid content and Vc content were delayed when there is light quantum. And -3℃ light quantum(-3℃+) treatment gave the better effect than 0℃, kept the integrity of the internal structure of strawberry. Comprehensive description showed that -3℃+> 0℃+> 0℃>-3℃.Using property (dexa), scanning electron microscopy (sem) and fourier infrared spectrometer to research the effect of preservation on frozen dough to speculate the effects of light quantum on starchy material structure. The results showed three instructions:First, in order the preservation effect was good to bad LQ+,LQ, CK. Second, Combining with the change regularity of the dough TPA, it is ture that photons can maintain the integrity of the starch granules and gluten network, and inhibition of starch aging. Third,maybe the increasing of the content of β-folding and the reducing of the content of a-screw and the random curly spiral can cause the deterioration of dough quality. Thus the influence showed that β-folding>α-screw> random curly spira.