微波-酸浸方法对板栗贮藏效果的优化研究  

Study on Optimization of Microwave-Acid Solution of Chestnut Preservation

作　　者：牟仕军[1] 吴妍雯[1] 沈晓萍[1] 段飞霞[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《四川食品与发酵》2007年第3期20-23,共4页Sichuan Food and Fermentation

摘　　要：采用正交试验方法研究了微波-酸浸对板栗贮藏效果的影响。结果表明,微波-酸浸对常温下延长板栗贮藏期具有显著效果。板栗贮藏效果的优化条件为:酸溶液pH2.5、酸浸时间50min、酸浸料液比1∶1,微波处理温度50℃,微波处理时间20min。The influence of microwave-acid solution on the effect of chestnut preservation was researched by orthogonal experiment. The results showed that the influence of microwave-acid solution on the chestnut preservation was great. The optimum processing were： solution acidity 2.5, soaking time 50min, the ratio of material to acid liquid 1：1, microwave processing temperature 50℃, microwave processing holding time 20min.

关 键 词：微波-酸法 板栗贮藏 效果优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]