不同真空预冷处理条件对鲜切芹菜品质的影响  

Effect of Different Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Celery

作　　者：王璐[1] 董庆利[1] 李保国[1] 董正廉[1] 

机构地区：[1]上海理工大学医疗器械与食品学院

出　　处：《食品与发酵工业》2010年第2期193-196,共4页Food and Fermentation Industries

基　　金：上海市联盟计划;上海市松江区创新博士后项目;上理工医食学院微创励志基金

摘　　要：为完善对蔬菜真空预冷机理的研究,试验选取典型叶菜类柱状蔬菜——芹菜为研究对象,研究了在相同贮藏条件下,不同真空预冷处理条件对芹菜品质的影响。选择1、3、5、7℃4种预冷终温进行比较,得出了真空预冷过程中芹菜温度、真空室压力随时间的变化规律以及贮藏过程中芹菜品质的变化规律,并探讨了不同预冷终温对于芹菜质量、质构和过氧化物酶活性的影响。结果表明,与对照组相比,真空预冷能够很好地起到保鲜芹菜的作用。In order to complete the research on the mechanism of vacuum cooled fresh-cut vegetables, the typical leafy vegetable--celery was studied in this paper. The quality variation of celery affected by different vacuum cooling temperatures（ 1℃ , 3 ℃ , 5℃ , 7℃ ） was studied. Some experimental parameters such as pressure, temperature, and mass were analyzed during vacuum cooling process. Moreover, the effect of vacuum cooling on keeping freshness of fresh-cut celery during storage was studied and the variations of mass, hardness and POD activity were measured. As a conclusion, compared with the control group, vacuum cooling did a positive role on keeping celery fresh.

关 键 词：真空预冷 芹菜 品质 过氧化物酶 质构 

分 类 号：S636.3[农业科学—蔬菜学]