不同装载率及补水量对杏鲍菇真空预冷的影响  

Influence of packed rate and compensated water on vacuum precooling of King oyster mushroom

作　　者：刘斌[1] 朱龙华[1] 叶庆银[1] 阎瑞香 

机构地区：[1]天津市制冷技术重点实验室天津商业大学,天津300134 [2]国家农产品保鲜技术工程研究中心,天津300384

出　　处：《农业工程学报》2012年第3期274-277,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：教育部重点基础研究项目(211009);天津市科技支撑项目(09ZCKFNC00600;10ZCKFNC02000);国家自然科学基金(51076117)

摘　　要：真空预冷的补水可以有效降低真空预冷产品的失水率。通过试验研究了真空槽装载率、真空预冷前补水量对杏鲍菇贮藏期的影响。真空槽内的装载率分别为20%,40%和60%。预冷前的补水量分别为0、12和18g/kg。杏鲍菇的初始温度分别为11和16℃。试验结果表明,出现沸点时的真空槽内压力值会随装载率的升高而升高,预冷时间会延长。补水量对真空槽内压力的影响较小,但是对杏鲍菇真空预冷的预冷时间和失水量具有重要影响。0℃环境贮藏14d的效果表明,补水量为18g/kg、装载率为20%时真空预冷后的杏鲍菇具有最好的保存效果。The compensated water in the vacuum cooling is helpful to reduce the water loss of the cooled products.The effects of packed rate and the compensated water before cooling on storage period of King oyster mushroom were investigated by experiments.The packed rate was 20%,40% and 60% respectively.The compensated water was 0,12 and 18 g/kg respectively.The initial temperature was 11℃ and 16℃ respectively.The results show that the pressure of boiling point will increase with the increasing of the packed rate,and precooling time of mushroom in the vacuum slot will prolong.The compensated water has little influence on the pressure of vacuum cooling,but has influences on water loss and precooling time of mushroom in the vacuum cooling process.After 14 days storage at 0℃,the mushrooms can keep good quality under the condition of 18g/kg compensated water and 20% packed rate.

关 键 词：真空 温度 贮藏 真空预冷 蘑菇 失水率 装载率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]