真空预冷处理对小青菜品质影响的实验研究  

Effect of vacuum pre-cooling treatment on the quality of greengrocery

作　　者：吴允才[1] 李保国[1] 石茂占 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]上海鑫博海农副产品加工有限公司,上海201516

出　　处：《食品科技》2011年第8期36-39,共4页Food Science and Technology

基　　金：上海市教委科研创新重点项目(09ZZ159);上海市重点学科建设项目(S30503);上海市星火富民工程项目(09dz1912500)

摘　　要：选取典型叶菜类——小青菜为研究对象,研究了经不同真空预冷处理条件对小青菜品质的影响。选择4、8、12℃3种预冷终温进行比较,得出了真空预冷过程中小青菜温度、真空室压力随时间的变化规律以及贮藏过程中小青菜品质的变化规律,并探讨了不同预冷终温对小青菜质量、质构和呼吸强度的影响。实验结果表明,与对照组相比,真空预冷能够地起到保鲜小青菜的作用。In this experiment,the vacuum cooled fresh-cut vegetables were studied with the greengrocery as samples.The quality variation of greengrocery,affected by different vacuum cooling temperatures（4 ℃,8 ℃,12 ℃） has been studied.Some experimental parameters such as pressure,temperature and mass have been analyzed during vacuum cooling process.Moreover,the effect of vacuum cooling on the keeping freshness of greengrocery during storage has studied and the variations of mass,hardness were detected.As a conclusion,compared with the control group,vacuum cooling did a positive role to keep greengrocery fresh.

关 键 词：真空预冷 小青菜 品质 呼吸强度 质构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]