鲜切蔬菜加工保鲜与冷藏链  

Processing-preserving and cold storage chain of fresh-cut vegetables

作　　者：齐正[1] 李保国[1] 孟祥[1] 吴亚卿[1] 

机构地区：[1]上海理工大学低温与食品技术研究所,上海200093

出　　处：《食品科技》2006年第9期259-262,共4页Food Science and Technology

基　　金：上海市科技兴农重点攻关项目[扶农科攻字(2004)第10-1];上海市重点学科资助项目(TD503)

摘　　要：鲜切蔬菜以其新鲜、方便、营养、无公害等特点,近年来的消费量增加很快。但鲜切蔬菜所涉及到的产业链较长、技术流程复杂,在研发鲜切蔬菜加工和保鲜问题上,整体的技术难度较大。对鲜切蔬菜的保鲜加工工艺和冷藏链的最新研究进展进行了综述。In recent years, fresh-cut vegetables gain more and more popularity with consumer, because they are fresh, convenient, nutritive, nuisance free. However, the study of fresh-cut vegetables involves the longer industry chain and the complexity of technological process. In this article, the latest developments of processing-preserving and cold storage chain of fresh-cut vegetables were proposed, these provide references for the agricultural product processing corporation in China.

关 键 词：鲜切蔬菜 加工保鲜 冷藏链 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]