真空预冷叶菜的食品安全、营养与经济价值  

Analysis of the Safety,Nutrition,and Economic Value of Vacuum Cooled Leaf Vegetables

作　　者：范梅红 李阳[2] 

机构地区：[1]广州东升农场,广东广州511473 [2]广东农工商职业技术学院,广东广州510507

出　　处：《现代食品科技》2010年第11期1256-1258,1292,共4页Modern Food Science and Technology

摘　　要：蔬菜尤其是叶菜的保鲜十分困难。真空预冷加工给田间采摘回来的叶菜,以低温和干爽状态,使其在冷链贮藏保鲜体系中可以新鲜而有营养,还给予产品包装和信息标记方便,最终实施包装产品安全追溯成为可能。本文通过一些叶菜的统计调查和实验数据,分析真空预冷对叶菜产品的影响,探讨真空预冷对安全、营养和经济的价值,希望对有关管理者、技术人员和企业经营者有参考价值。Vacuum cooling technique can be used for keep leafy vegetables fresh by providing low storage temperature and dry conditions.Traditional cooling methods would normally take many hours,which also enables the traceability of the vacuum cooled vegetables.This article analyzed the effect of vacuum cooling on safety,nutrition,and economic value of the leafy vegetables,to provide references for managers,technicians and entrepreneurs in food industries.

关 键 词：真空预冷 叶菜 食品安全 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]