青菜气调贮藏保鲜的工艺优化研究  

Study on process optimization of controlled atmosphere storage of pakchoi

作　　者：郭鑫 崔政伟 

机构地区：[1]江南大学机械工程学院食品加工技术与装备研究中心,江苏无锡214122

出　　处：《食品工业科技》2013年第6期344-348,共5页Science and Technology of Food Industry

基　　金：江南大学创新团队发展计划项目(2009CXTD01)

摘　　要：以感官评价指数、含糖量、叶绿素含量、维生素C含量和失重率五个指标建立青菜的模糊综合评价模型。通过单因素实验和正交实验,优化和确定青菜最佳气调贮藏条件。结果表明：在温度为1~3℃、相对湿度为95%、气体成分组合为：3%O、4%CO、93%N条件下,青菜贮藏品质最佳。A fuzzy synthetic evaluation model for pakchoi was established based on the indexes of sensory evaluation, sugar content, chlorophyll content,vitamin C content and weight loss rate. The process parameters of CA （Controlled Atmosphere storage） was optimized by single factor and orthogonal experiments. Results showed that the optimized condition was as follows： temperature 1-3℃, relative humidity 95%, O2 concentration 3%, CO2 concentration 4% and N2 concentration 93%.

关 键 词：青菜 气调贮藏 工艺参数 模糊综合评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]