草莓的减压储藏实验研究  

Study on hypobaric storage of strawberries

作　　者：申江[1] 王美钧 张川[1] 胡开永[1] SHEN Jiang, WANG Mei-jun, ZHANG Chuan, HU Kai-yong(Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 30013)

机构地区：[1]天津商业大学,天津市制冷技术重点实验室,天津300134

出　　处：《食品科技》2018年第3期43-47,共5页Food Science and Technology

摘　　要：减压储藏是当今食品储藏保鲜工艺中一种比较先进的技术。文章论述了减压储藏技术的原理及技术特点。以草莓为实验原料进行了减压储藏研究,并与冰温储藏进行了对比。通过对比感官品质、色差、呼吸强度、硬度、失重率、货架期,发现减压储藏在保鲜品质上明显优于冰温储藏。Hypobaric storage is a kind of advanced technology in food preservation process. The principle and technical characteristics of low pressure storage technology are discussed in this paper. The hypobaric storage was studied with strawberry and compared with the ice temperature storage. Compared with its sensory quality, color difference, respiration intensity, hardness, weightlessness and shelf life, hypobaric storage is better than cold storage in the quality of preservation.

关 键 词：减压储藏 草莓 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]