小青菜在不同相对湿度条件下的失水性研究  

Study on water loss of green cabbage under different relative humidity

作　　者：谭万利[1] 陶乐仁[1] 李娟[1] 董小亮[1] 王永红[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品工业科技》2012年第7期368-370,374,共4页Science and Technology of Food Industry

摘　　要：为探讨相对湿度对果蔬失水的影响,利用恒温恒湿箱,在不同相对湿度下对小青菜进行了定量的失水性实验研究。通过对小青菜比表面积的测量,表明质量在18～28g之间的小青菜的比表面积可以看作一个定值,约为2.07m2/kg。同时,在40%、80%与99.9%相对湿度下比较了小青菜的相对失水率、失水率,结果表明:小青菜的失水率在某一时段内均有一个增大的过程,但出现时间有所差异;40%与80%之间的相对失水率差异不如80%与99.9%之间的差异明显,表明提高相对湿度能明显改善小青菜的耐藏性。此外,还对小青菜外层叶片的失水性进行了研究,结果表明:在贮藏前期,增大小青菜暴露率会加剧其水分损失。Constant temperature and relative humidity equipment were used in order to explore the influence of relative humidity on water loss of green cabbage during storage.The specific surface area of green cabbage weight between 18g and 28g could be seen as a fixed value,about 2.07m2/kg.Meanwhile,compared water loss rate and relative rate of water loss of green cabbage under 40%,80% and 99.9% relative humidity,results showed that water loss rate of green cabbage had an accretion process during storage,which present at different time.And that differences of between relative rate of water loss under 40% and 80% were not obvious than differences between 80% and 99.9%,which indicated that higher relative humidity could obviously increase the storage period of green cabbage.In addition,the outer leaf of green cabbage water loss was studied,and the result showed that greater exposure rate enhance its moisture loss in the beginning of storage.

关 键 词：小青菜 比表面积 相对湿度 失水率 相对失水率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]