山梨糖醇对西红柿冰温影响的对比实验研究  

Comparative Experimental Study on the Effect of Sorbitol on Tomato Ice Temperature

作　　者：王莹[1] 何首旺 沈爱华[1] 庞云凤[1] 常泽楠 孙颖[1] 张庆钢[1] 郑勋周 Wang Ying;He Shouwang;Shen Aihua;Pang Yunfeng;Chang Zenan;Sun Ying;Zhang Qinggang;Zheng Xunzhou(Harbin University of Commerce,Harbin,150028)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,哈尔滨150028

出　　处：《冷藏技术》2018年第3期10-14,共5页Journal of Refrigeration Technology

基　　金：黑龙江省自然科学基金面上项目:果蔬真空超冰温贮藏技术机理研究(E201225);哈尔滨市青年基金项目(2003AFQXJ029);黑龙江省教育厅科学技术研究面上项目:果蔬真空超冰温贮藏技术应用研究;哈尔滨商业大学校级科研项目(17XN065)

摘　　要：本文以西红柿为研究对象,结合真空保鲜和超冰温保鲜技术,采用不同浓度(0.5%、1%、2%)的山梨糖醇对西红柿进行处理,而后在不同压力(常压、0.08 MPa、0.06 MPa、0.04 MPa、0.02 MPa)下测量西红柿的超冰温值,得出不同压力下、不同浓度山梨糖醇处理的西红柿超冰温曲线。并与不同真空压力下、未经处理的西红柿冰温测量实验相对比,结果表明:山梨糖醇可以有效降低西红柿的冰温值,使西红柿超冰温值下降幅度最大的是常压下2%浓度的山梨糖醇,下降幅度为0.5℃。In this'paper,tomatoes were used as research objects.Combined with vacuum ice temperature and vacuum ultra-ice temperature preservation technology,tomatoes were treated with different concentrations (0.5%,1%,2%)of sorbitol.Then,the ultra-ice temperature values of tomatoes were measured under different pressures (normal pressure,0.08 MPa,0.06 MPa,0.04 MPa,0.02 MPa),and the ultra-ice temperature curves of tomatoes treated with different concentrations of sorbitol under different vacuum pressures were obtained.Compared with different pressure,untreated tomato ice temperature measurement experiment.The results showed that sorbitol could effectively reduce the ice temperature value of tomatoes,and the maximum decrease of tomato ice temperature was the 2%concentration of sorbitol under normal pressure,with a drop of 015℃.

关 键 词：果蔬保鲜技术 山梨糖醇 真空冰温 真空超冰温 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]