氯化钙对超高压处理的鲜切马铃薯硬度改善效果的研究

超高压（Ultra-high pressure，HPP）会造成鲜切马铃薯硬度的下降，为探究氯化钙对HPP处理的鲜切马铃薯硬度的改善效果，以鲜切马铃薯为原料，在不同氯化钙处理浓度、时间和浸泡方式下对HPP处理的鲜切马铃薯硬度的变化进行研究。结果表明：氯化钙真空浸渍硬度改善效果优于普通浸泡；在此基础上，采用响应面试验对氯化钙的改善效果进行优化分析得出不同浓度氯化钙及不同真空浸渍时间与不同超高压压力、压力作用时间作用于鲜切马铃薯是交互影响的，且氯化钙溶液浓度对鲜切马铃薯的质地影响最大。在HPP压力为300 MPa，作用时间10 min结合1.0%CaCl2，真空浸渍10 min 的处理条件下，鲜切马铃薯硬度值最大，为3284.83g，与未处理的鲜切马铃薯硬度相当,钙离子含量最高，为3157.82 ug/g，显著高于未处理组钙离子含量。

Effect of calcium chloride on improving the hardness of fresh-cut potato treated by ultra-high pressure

Ultra-high pressure (HPP) will cause the hardness of fresh-cut potatoes to decrease. In order to explore the effect of calcium chloride on improving the hardness of fresh-cut potatoes treated with HPP, fresh-cut potatoes were used as raw materials and treated with different calcium chloride. The changes in hardness of fresh-cut potatoes treated with HPP were studied under concentration, time and soaking mode.The results showed that the hardness improvement effect of calcium chloride vacuum immersion was better than that of ordinary immersion; on this basis, the response surface test was used to optimize the improvement effect of calcium chloride, and the results showed that different concentrations of calcium chloride and different vacuum immersion times and different HPP pressure and pressure action time had interactive effects on fresh-cut potatoes, and the concentration of calcium chloride solution had the greatest impact on the texture of fresh-cut potatoes. Under the treatment conditions of HPP pressure of 300 MPa, action time of 10 min combined with 1.0% CaCl2, and vacuum immersion for 10 min, the hardness value of fresh-cut potatoes was the largest, 3284.83g, which was equivalent to the hardness of untreated fresh-cut potatoes. The calciumion content was the highest at 3157.82 ug/g, which was significantly higher than that of the untreated group.