射频-热风联合杀菌对小包装胡萝卜丁品质的影响  

Impacts of RF-Hot Air Sterilizing on the Quality of Carrots in a Small Package

作　　者：孔玲[1] 张慜[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2015年第9期943-948,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21176104)

摘　　要：比较了单独射频、单独热风和射频-热风联用对小包装胡萝卜丁的杀菌作用,研究了射频-热风联用在不同极板间距、不同杀菌时间的杀菌效果,以及射频-热风联用对胡萝卜丁脆度、硬度、色差、类胡萝卜素含量等品质,以及总体感官评价的影响。实验研究证实,射频-热风联用不但对胡萝卜丁具有显著的杀菌效果,而且有助于保持成品的品质。The radio frequency（RF） combined with hot air has been referred to RF-hot air. The impacts of separate RF,hot and RF-hot air sterilization of carrots in a small package was studied.During the RF-hot air sterilization The effects of sterilization with different plate spacing and time,and the change of quality of carrots after been sterilized in different conditions,such as crispness,hardness,color,carotenoids and overall sensory evaluation.were evaluated by RF-hot air. The results showed that RF-hot air not only significantly influence the d bactericidal of carrots,but also maintain the good quality of the products.

关 键 词：射频 热风 杀菌 胡萝卜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]