海芦笋硅窗气调包装工艺参数优化  

Optimization of the Technical Parameters of Modified Atmosphere Packaging Method with Silicon Gum Film Window in the Storage of Salicornia bigelovii Torr.

作　　者：陆东和[1,2] 张慜[1] 蔡金龙[3] 周祥[3] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]福建省农业科学院农产品保鲜加工研究中心,福州350013 [3]江苏晶隆海洋产业发展有限公司,江苏大丰224145

出　　处：《湖北农业科学》2010年第1期173-176,共4页Hubei Agricultural Sciences

基　　金：江苏省科技成果转化专项资金项目(BA2006058)

摘　　要：为抑制海芦笋采后品质劣变,延长其贮藏保鲜期,采用Box-Benhnkenk设计方案,通过响应面分析法探讨了温度、硅窗面积及CO2含量对海芦笋抗坏血酸和叶绿素含量的影响规律,并对工艺参数进行了优化。结果表明,温度对两个指标都具有极显著的影响(P<0.01),硅窗面积对两个指标有显著影响(P<0.05),但CO2含量仅对抗坏血酸含量有显著影响,而对叶绿素含量影响不显著(P>0.05)。建立了海芦笋硅窗气调包装工艺中温度、硅窗面积及CO2含量3个因素对两个指标的数学模型,获得了最佳工艺参数为温度1.9℃、硅窗面积0.58cm2和CO2含量5.9%。To reduce quality deterioration and extend shelf-life of Salicornia bigelovii Tort., the response surface methodology was applied to evaluate the effects of temperature, size of silicon gum film window and CO2 concentration on quality indices of ascorbic acid and total chlorophyll content for Salicornia bigelovii Torr., and the technical parameters were optimized also. The results showed that storage temperature presented a highly significant effect on both indices while the size of silicon gum film window only presented a significant effect. However, the effect of CO2 concentration on ascorbic acid content was significant, but inconspicuous on that of chlorophyll. Mathematical model was established to simulate the effects of factors on both indices. The optimal temperature, size of silicon gum film window and CO2 concentration for Salicornia bigelovii Tort. storage were 1.9℃,0.58 cm^2 and 5.9%,respectively.

关 键 词：海芦笋 响应面分析 硅窗 气调包装 工艺参数 优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]