| 不同真空预冷处理条件对鲜切芹菜品质的影响 |
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| 引用本文： | 王璐,董庆利,李保国,董正廉.不同真空预冷处理条件对鲜切芹菜品质的影响[J].食品与发酵工业,2010(2). |
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| 作者姓名： | 王璐 董庆利 李保国 董正廉 |
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| 作者单位： | 上海理工大学医疗器械与食品学院; |
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| 基金项目： | 上海市联盟计划; 上海市松江区创新博士后项目; 上理工医食学院微创励志基金 |
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| 摘 要： | 为完善对蔬菜真空预冷机理的研究,试验选取典型叶菜类柱状蔬菜——芹菜为研究对象,研究了在相同贮藏条件下,不同真空预冷处理条件对芹菜品质的影响。选择1、3、5、7℃4种预冷终温进行比较,得出了真空预冷过程中芹菜温度、真空室压力随时间的变化规律以及贮藏过程中芹菜品质的变化规律,并探讨了不同预冷终温对于芹菜质量、质构和过氧化物酶活性的影响。结果表明,与对照组相比,真空预冷能够很好地起到保鲜芹菜的作用。
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| 关 键 词： | 真空预冷 芹菜 品质 过氧化物酶 质构 |
Effect of Different Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Celery |
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| Wang Lu,Dong Qingli,Li Baoguo,Dong Zhenglian.Effect of Different Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Celery[J].Food and Fermentation Industries,2010(2). |
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| Authors: | Wang Lu Dong Qingli Li Baoguo Dong Zhenglian |
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| Affiliation: | Wang Lu,Dong Qingli,Li Baoguo,Dong Zhenglian(College of Medical Instrument , Food Engineering,University of Shanghai for Science , Technology,Shanghai,200093) |
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| Abstract: | In order to complete the research on the mechanism of vacuum cooled fresh-cut vegetables,the typical leafy vegetable——celery was studied in this paper.The quality variation of celery affected by different vacuum cooling temperatures(1℃,3℃,5℃,7℃) was studied.Some experimental parameters such as pressure,temperature,and mass were analyzed during vacuum cooling process.Moreover,the effect of vacuum cooling on keeping freshness of fresh-cut celery during storage was studied and the variations of mass,hardness and POD activity were measured.As a conclusion,compared with the control group,vacuum cooling did a positive role on keeping celery fresh. |
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| Keywords: | vacuum cooling celery quality POD texture |
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