热处理对鲜切牛蒡贮藏品质的影响.pdfVIP

6 7 Vol. 6 No. 7 2015 7 Journal of Food Safety and Quality Jul. , 2015 * 郑 义 , 李 勇, 高兆建, 孙烨桐, 赵海睿 (( ), 221100) 摘 要: 目的 -方法 , 23 ℃ ±2 ℃5 d(), L *C(VC)L *VC , 结果 46.5 ℃, 28.8 min, , L *VC 66.070.78%6.16 mg/100 g L* 66.13±1.7, (0.79±0.03)%, VC (6.12±0.12) mg/100 g, , , 结论 关键词: ; ; ; ; Effect of mild heat pre-treatment on storage quality of fresh-cut Arctium lappa * ZHENG Yi , LI Yong, GAO Zhao-Jian, SUN Ye-Tong, ZHAO Hai-Rui (College of Food Engineering, Xuzhou Institute of Technology , Xuzhou 221100, China) ABSTRACT: Objective To evaluate the effect of heat pre-treatment on storage quality of fresh-cut Arctium lappa by central composite design (CCD)/response surface methodology (RSM). Methods Fresh-cut Arctium lappa were treated under different time and temperature combinations and placed on simulated shelf at 23 ℃ ±2 ℃ for 5 d, then L * value, rate of weight loss and content of vitamin C of fresh-cut Arctium lappa were measured. The adequacy of model equations for predicting the optimum response values were verified by the validated data. Results When the heat pre-treatment parameters were controlled at temperature of 46.5 ℃ and the processing time of 28.8 min, the L* value, rate of weight loss an