冬枣真空预冷预处理方法的筛选  

Screening of pretreatment methods on vacuum cooled Dongzao jujube

作　　者：闫静文[1] 王雪芹[1] 刘宝林[1] 刘升[2] 

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093 [2]国家蔬菜工程技术研究中心,北京市农林科学院蔬菜研究中心,北京100097

出　　处：《食品工业科技》2011年第3期354-355,359,共3页Science and Technology of Food Industry

基　　金：国家863计划项目(2008AA100803);教育部新世纪优秀人才计划(07-0559);上海市重点学科建设项目(S30503)

摘　　要：冬枣由于其比表面积小、有表皮保护,内部组织致密等特点,采用常规的真空预冷工艺效果并不明显。本文通过预冷前浸水处理和湿纱布包裹处理,从失水率、降温速率、相对能耗等方面研究了不同预处理对冬枣真空预冷效果的影响。结果表明:湿纱布包裹处理可以显著提高降温速率,终温为2℃时仅需12.5min,比直接预冷时间缩短了72%;能耗比直接预冷减少约60%,失水率小于1%,为后期保持其贮藏期的品质,延缓其衰老速度,提供了一种简便省时又节能的方法。A comparison experiment on effect of vacuum cooling of Dongzao jujube under different prewetting methods was conducted.The results showed that vacuum cooling with a wetting gauze wrapped was the most efficient method,since the water loss during vacuum cooling was considerably reduced to 0.934,much less than the controlled group.The temperature decrease rate curves revealed that this method costed 12.5min to complete the cooling process,about 33min faster than the controlled group.It had been also found that this method can save energy by 38.4%in comparison with other pre-wetting methods.Therefore,vacuum cooling with a wetting gauze wrapped was proved to be a suitable and rapid cooling method for Dongzao jujube.

关 键 词：冬枣 真空预冷 能耗 失水率 

分 类 号：TS205.9[轻工技术与工程—食品科学]