菠菜贮藏过程中水分蒸发损失  

Water Evaporation Loss of Spinach during Storage

作　　者：李娟[1] 陶乐仁[1] 董小亮[1] 谭万里[1] 张庆刚[1] 

机构地区：[1]上海理工大学低温技术与食品冷冻研究所,上海200093

出　　处：《食品科学》2012年第8期285-288,共4页Food Science

摘　　要：研究不同相对湿度对菠菜水分损失的影响。菠菜在贮藏温度5℃、相对湿度99%条件下贮藏44h,不同堆放方式单棵菠菜和捆绑菠菜的失水率分别为41.32%和23.32%;相同温度下,贮藏44h,99%、80%、40%相对湿度条件下,单棵菠菜失水率分别为66.70%、54.60%和41.32%。利用图像处理软件测量得一般市售菠菜的比表面积为48.05cm2/g。建立了菠菜贮藏过程中失水速率和相对湿度的关系,结果表明:储存前期,相对湿度越高,失水速率越慢,随着时间的延长,各相对湿度下的失水速率趋于一致,受相对湿度的影响不大。In this study,the effect of relative humidity on water evaporation loss of spinach during storage period was investigated.During 44 h of storage at 5 ℃ and a relative humidity of 99%,the water loss rates of single spinach and bound spinach were 41.32% and 23.32%,respectively.In addition,under the same temperature and storage period and different relative humidity levels： 99%,80% and 40%,the water loss rates of single spinach were 66.70%,54.60% and 41.32%,respectively.Moreover,a correlation between water loss rate and relative humidity was established.These results showed that during the early part of the storage period,spinach revealed higher relative humidity and lower water loss rate.However,with increasing storage time,water loss rates were basically the same under various relative humidity levels.

关 键 词：菠菜 相对湿度 比表面积 失水率 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]