真空预冷处理提高草莓与蟠桃的冷藏品质  

Vacuum Pre-cooling Treatment for Improving Cold Storage Quality of Strawberries and Flat Peaches

作　　者：鄂晓雪 柳建华[1] 王融[1] 张威[1] 刘宝林[1] 

机构地区：[1]上海理工大学能源与动力工程学院,上海200093

出　　处：《上海理工大学学报》2014年第1期75-80,共6页Journal of University of Shanghai For Science and Technology

基　　金：上海市重点学科建设资助项目(S30503)

摘　　要：研究常规真空预冷和真空喷水预冷处理对果实降温速率的影响.设定草莓和蟠桃的预冷终温分别为1℃和5℃,预冷终压范围为300～900 Pa,进行常规真空预冷和真空喷水预冷试验研究,测定果实内部温度随时间的变化规律和失水率,分析不同处理条件对果实降温速率的影响.将预冷后的果实和对照组一起置于4℃下冷藏,测定果实硬度、Vc含量等品质指标的变化情况,给出满足最快降温和最佳贮藏品质的处理条件.结果表明,在相同预冷时间内,果实个体直径越小,预冷终压越低,则预冷结束时果实温度越低,降温速度越快.草莓和蟠桃在预冷终压300 Pa下降温速率最大,冷却效果最佳.采用真空喷水冷却能有效提高草莓的降温速率,减少其内部自由水损失,有利于草莓保鲜.Experimental study was done on strawberries and flat peaches under vacuum cooling conditions with/without water spraying. Setting the final cooling temperature at 1 ℃ and 5 ℃ as well as the range of final codling pressure between 300 - 900 Pa, the temperature change and moisture loss ratio within samples were determined and the effect of vacuum pre-cooling condition on cooling speed was analyzed. Pre-cooled samples were stored at 4 ℃ together with control groups. The quality indexes such as fruit hardness and Vc content were measured during storage period, and the treatment condition that leads to the highest cooling speed and the optimum storage quality was given out. It is shown that during the same pre-cooling period, fruits with smaller diameter in size and treated under lower final cooling pressure will result in lower final temperature,higher cooling speed and optimum cooling effect, under 300 Pa final pressure for strawberries and flat peaches. The vacuum cooling combined with water spraying may improve the cooling velocity notably for strawberries with their inner free water loss reduced, which is helpful for keeping their freshness.

关 键 词：真空预冷 降温速率 失水率 冷藏品质 草莓 蟠桃 

分 类 号：TB69[一般工业技术—制冷工程] TS255.4[轻工技术与工程—农产品加工及贮藏工程]