蔬菜冷、热加工后品质变化与力学性能关系的研究进展  

Advance in relationship between quality changes and mechanics of vegetables after thermal processing

作　　者：许丛丛[1] 李云飞[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品安全质量检测学报》2012年第5期355-359,共5页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31271909)

摘　　要：蔬菜加工往往使细胞组织软化、膨胀、分离甚至破碎,导致蔬菜风味和口感下降。关于蔬菜加工后的质量问题,虽然受到国内外许多学者的重视,然而,这些研究或者局限于加工条件与力学性能的关系;或者局限在加工工艺与品质指标的关系上,在生物化学指标与力学性能参数之间缺乏关联性研究。本文从冷、热加工后蔬菜细胞形态、力学性能及营养品质的变化三个方面入手,介绍了目前国内外相关研究的进展。Processing mehtods for vegetable usually result in tissue softening,expanding,brokening and unfavorable flavor.Vegetables processed quality have been studied by many researchers all the world,however,most of the works have been paid to either technologies with quality or technologies with textures.The studies on quantitive relationship between the qualites and mechanics are very few.In this paper,the research progress on the processed quality of vegetables were reviewed covering the effect of processing on cellular morphology,mechanical property and nutritional quality.

关 键 词：蔬菜 加工 品质 力学性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]