高压处理蒜薹力学特性的研究(英文)

被引：10

作者：

徐树来

张守勤

机构：

[1] 吉林大学生物与农业工程学院

来源：

农业工程学报 | 2002年 / 05期

关键词：

高压加工; 蒜薹; 力学特性;

D O I：

暂无

中图分类号：

S630.93 [];

学科分类号：

摘要：

高压加工和保鲜蔬菜是一项高新技术 ,营养成分损失少、保鲜期长、卫生方便。但有时会影响蔬菜的品质 ,使其组织变软 ,脆性降低 ,颜色变浅。为减小蔬菜加工过程中压力所带来的负面影响 ,采用 0 .8%的 Ca Cl2 溶液来改善高压加工蒜薹的品质。通过测定其力学特性 ,并拟合出他们的方程 ,发现效果显著。经浸泡后高压处理的样品 ,其力学特性与新鲜样品 (对照 )基本一致 ,质地及颜色也基本没有变化。兼顾成本和保鲜效果 ,实验所确定的合理加工工艺为 :高压加工前先在 0 .8%Ca Cl2 溶液中浸泡 3 0 m in,然后在常温条件下以 3 0 0 MPa的压力处理 10 m in。

引用

页码：202 / 205

页数：4

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