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A proposed mathematical model, based on physical and transport properties and mass and energy balances, was developed for unsteady transport of momentum, heat and mass in granular beds of agricultural products (fruits and vegetables) under convective drying conditions. The model utilized water sorption isotherm equations and the change in solid density due to shrinkage. The unsteady-state differential equations for temperature and moisture profiles within the product were numerically solved using a central finite difference scheme. Experimental data on drying conditions and product drying rates agreed with the calculated results. A design and operation parameters optimization scheme, tested for grapes, resulted in minimized drying time and high quality dried product. 相似文献
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Jose A. Villa-Rodriguez H. Palafox-Carlos Elhadi M. Yahia J. Fernando Ayala-Zavala 《Critical reviews in food science and nutrition》2015,55(6):806-822
The consumption of fruits and vegetables has increased in the past few years, not only because of their attractive sensorial properties, but also for their nutritional and health benefits. Antioxidants are compounds found in fresh fruits and vegetables, and evidence of their role in the prevention of degenerative diseases is continuously emerging. However, the antioxidants in some fruits and vegetables can be lost during handling after harvest, even during minimal processing and storage. In this sense, postharvest treatments are needed to preserve the quality and antioxidant potential of fresh produce. Postharvest treatments and technologic strategies (including ultraviolet light, controlled and modified atmospheres, heat treatments, and application of natural compounds, such as edible coatings, active packaging, microencapsulation, and nanoemulsion) have shown positive and promising results to maintain fruit and vegetable antioxidant potential. The purpose of this review is to analyze and propose the application of postharvest strategies to maintain, or even improve, the antioxidant status of fruits and vegetables, thus offering options to maximize health benefits to consumers. 相似文献
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果蔬涂膜保鲜的研究现状 总被引:2,自引:0,他引:2
本文介绍了糖类、脂类、蛋白类及复合类涂膜保鲜剂的应用发展状况.并通过对各种涂膜保鲜剂优缺点的比较,力求寻求较为适合有效的果蔬涂膜材料,为涂膜保鲜研究提供一些参考性建议。分析了涂膜保鲜技术在发展过程中存在的问题,并阐述了涂膜保鲜技术的未来发展趋势。 相似文献
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臭氧在果蔬贮藏保鲜上的应用 总被引:26,自引:3,他引:26
臭氧是一种强氧化剂,具有广谱、高效的杀菌作用,介绍了臭氧的理化性质和产生方法、臭氧对果蔬的保鲜机理如杀菌、诱导抗病性、降解有害气体以及在果蔬上的保鲜效果。 相似文献
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Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota
Jiefen Cui Yunhe Lian Chengying Zhao Hengjun Du Yanhui Han Wei Gao Hang Xiao Jinkai Zheng 《Comprehensive Reviews in Food Science and Food Safety》2019,18(5):1514-1532
Dietary fibers (DFs) regulate host health through various mechanisms related to their dietary sources, specific physicochemical structures, fermentability, and physiological properties in the gut. Considering the numerous types and sources of DFs and their different physicochemical and physiological properties, it is challenging yet important to establish the key mechanisms for the beneficial health effects of DFs. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of different processing methods on DF properties were discussed. Moreover, the impacts of DFs on gut microbial ecology, host physiology, and health were described. Understanding the complex interaction between different DFs and gut microbiota is vital for personalized nutrition. It is also important to comprehend factors influencing gut microbiota and strategies to regulate the microbiota, thereby augmenting beneficial health responses. The exploration of molecular mechanism linking DFs, gut microbiota, and host physiology may allow for the identification of effective targets to fight against major chronic diseases. 相似文献
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《Food Reviews International》2013,29(4):373-405
Because of the microstructural complexity of plant tissue, osmotic dehydration cannot simply be explained as a pure osmotic process in which cell membranes act as a semipermeable barrier allowing water to pass through. Instead, osmotic dehydration is considered a process in which many simultaneous mechanisms, acting at different levels, are responsible for mass transport. Different compositional and structural profiles are induced in fruits and vegetables, depending on process variables and the tissue microstructure. Compositional-structural profiles that are developed with gas-liquid exchanges in the tissue during osmotic process have a significant impact on physical (optical), textural and chemical properties (e.g., flavour profile) of the final product, which is in part influenced by the differences in the number of cells that are altered and unaltered during the treatment. This review focuses on changes in the physical, chemical, and cellular structure of fruits and vegetables, some technologies commonly applied to increase mass transfer during osmotic dehydration (OD), potentials and industrial applications of OD, and the challenges of osmo-drying technology. 相似文献
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Gloss measurements are used to evaluate the quality and appearance of a product, especially in cases where esthetic appearance
is of importance. Most commercial glossmeters are designed for measuring products of flat surface and therefore are not suitable
for food products because of their uneven, curved surface. A new generation of commercial glossmeters is recently available
for confined areas, curved surfaces, and surfaces that are not uniform. This article provides a brief review of gloss measurement
principles and methods for fresh fruits and vegetables. It reports on the gloss measurement of apples and other fresh products
using a commercial glossmeter and a specially designed spectrometer-based gloss measurement prototype integrated with imaging
and automatic sample positioning capabilities. Results showed that the prototype had a nonlinear relationship with standard
gloss measurements. With the new setup, the gloss of apples was measured with the repeatability for 90% of the measurements
being better than 16%, calculated as the ratio of the difference between maximum and minimum gloss values to the mean value
in percent. Further research is needed to simplify the imaging/mechanical configuration and improve the coordinate calculation
algorithm to achieve more accurate, repeatable gloss measurements. 相似文献
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精油是一类植物源的次生代谢产物,是萃取于植物的叶、花、根、茎或果实等不同组织部位的具有挥发性油状液体的芳香类物质,因其具有广谱的抑菌活性,在果蔬贮藏保鲜中得到广泛应用。该文综述了植物精油对果蔬中霉菌的抑菌效果及其抑菌机理,简要分析了精油采前喷洒法、精油浸渍法、精油熏蒸处理、精油微胶囊包埋法、精油复合涂膜和精油保鲜纸等多种用于果蔬保鲜的处理方法及作用效果,最后对植物精油的发展前景作出展望,为植物精油在果蔬保鲜中的研究和应用提供理论基础。 相似文献
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蒲公英绿原酸及其包合物对葡萄保鲜作用的研究 总被引:3,自引:0,他引:3
采用自己制备的高纯度蒲公英绿原酸及其白芨多糖和β-环糊精包合物对葡萄果实进行保鲜作用的研究。结果表明:三者均能有效降低贮果的失重率、霉变率,明显抑制了贮果中总有机酸和维生素C(VC)含量进行性减少的趋势,较大程度上维护贮果细胞中超氧物歧化酶(SOD)活性的稳定性。对贮果的保鲜效应与所应用的绿原酸及其包合物的浓度呈显著的正相关性,并且包合物比未包合的绿原酸效果好,其中尤以白芨多糖绿原酸包合物的保鲜效果更好。这可能与绿原酸包合物对氧对光的稳定性增加相关,白芨多糖包合物还在贮果表面形成保护性薄膜。 相似文献
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果蔬中复硝酚盐残留量检测方法的建立 总被引:2,自引:0,他引:2
建立了固相萃取-气相色谱-电子捕获检测水果蔬菜中复硝酚盐残留量的方法,样品经甲醇-水-磷酸体系提取,HLB固相萃取柱净化,乙酸酐衍生,气相色谱-电子捕获检测器测定,外标法定量,液相色谱-质谱定性。结果表明,在0.01~1.0mg/L范围内线性良好,方法定量限为0.01mg/kg。对草莓、苹果、番茄、马铃薯、菠菜、茄子6种水果蔬菜进行3个水平(0.01、0.02、0.05mg/kg)的添加回收,回收率在81.0%~106.6%之间,相对标准偏差3.9%~8.1%,该方法可靠、稳定,可满足水果蔬菜中复硝酚盐残留检测与确证的需要。 相似文献
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果蔬采后内部损伤无损检测研究进展 总被引:1,自引:0,他引:1
果蔬产品含人体所必需的一些维生素、无机盐及植物纤维等营养元素,是人们日常膳食的重要组成部分。果蔬在采后处理过程中容易遭受机械损伤,不仅会降低果蔬自身外观品质,而且使果蔬容易受到真菌或细菌侵染,造成腐烂(如晚疫病、干腐病、软腐病等),影响其食用安全性。受侵染果蔬在运输、贮存等过程中会感染正常果蔬,进一步扩大经济损失。由碰压引起的内部损伤因损伤果蔬和正常果蔬外部特征差别不明显,容易相互混杂,对果蔬外观及食用品质造成潜在危害。因此,识别并剔除有内部损伤的果蔬日益引起国内外学者的注意。本文从果蔬损伤后发生的生理和物理变化角度入手,阐述了无损检测技术应用于内部损伤检测的机理,并综述了利用光、热、声和电磁学特性检测果蔬采后内部损伤的研究进展,最后指出了研究难点和今后研究方向。 相似文献
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