不同真空预冷抽气速率对卷心菜预冷过程和贮藏后品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.7 不同真空预冷抽气速率对卷心菜预冷过程及 贮藏后品质的影响 廖彩虎，单斌，钟瑞敏，谢思芸，黄美凤 （韶关学院英东食品科学与工程学院，广东韶关 512005） 摘要：利用风冷预冷、不同真空预冷抽气速率（降压速率指数Y 值分别为 A-0.126 min-1；B-0.185 min-1；C-0.315 min-1 ）等技术 对卷心菜进行预冷，预冷后包装并放置于 5±2 ℃冷库贮藏。通过测定其过程以及贮藏过程中的相关指标来评价不同预冷方式对卷心 菜的影响。结果表明，无论何种抽气速率预冷都要快于风冷，但 C 组(65 min)与B 组（70 min ）预冷时间相当，且差异性不显著(P0.05)。 同一真空抽气速率对卷心菜不同部位的降温几乎是同时的。贮藏6 d 后，B 较其他组而言，其呼吸速率 183.9 mg/(kg·h)及顶端CO2（7.2% ） 含量要明显低于 A 、C 组，而维生素含量 C （46 mg/kg ）及顶端O2 （2.1% ）则相反，且差异性均显著（p 0.05 ）。综上所述，0.185 min-1 的抽气速率更适合于卷心菜的预冷。 关键词：真空预冷；抽气速率；重量损失；卷心菜；降温速率 文章篇号：1673-9078(2016)07-182-187 DOI: 10.13982/j.mfst.1673-9078.2016.7.029 Effect of Evacuation Rates on Vacuum Precooling of Iceberg Lettuce and Its Post-storage Quality LIAO Cai-hu, SHAN Bin, ZHONG Rui-min, XIE Si-yun, HUANG Mei-feng (Yingdong Food Science and Engineering Institute, Shao Guan University, Shaoguan 512005, China) Abstract: The techniques of slow air precooling and vacuum precooling with different evacuation rates (pressure reduction rates at -1 -1 -1 A-0.126 min , B-0.185 min , and C-0.315 min ) were applied to precool iceberg lettuce, and all samples were packaged after precooling and stored in a cold room (5 ± 2 ℃). The effects of different precooling methods on iceberg lettuce were evaluated by measuring related indices for precooling and storage processes. The experimental results showed that vacuum precooling at any evacuation rate was more effective in removing heat than in slow air coolin