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以小白菜“五号菜”为试材,选择5℃预冷终温,研究了常规、加水及不同预冷量在真空预冷过程中“五号菜”温度、能耗随预冷时间的变化规律以及贮藏过程中“五号菜”维生素C的变化规律。结果表明:加水及不同预冷量对“五号菜”品质的影响差异显著,真空预冷前后1kg蔬菜失水3.2%;当加水2%、预冷量2kg时,预冷时间最短(6min);“五号菜”储藏25d的综合品质最好,均与对照组差异显著,维生素C仅下降了5mg/100g;与对照组相比,真空预冷能够很好地起到保鲜的作用。
Taking the cabbage “the fifth dish ” as the test material, the final temperature of 5 ℃ precooling was chosen to study the effects of conventional, water and different precooling on the vacuum precooling temperature, energy consumption Pre-cooling time changes and the storage process “Fifth dish ” vitamin C changes. The results showed that the effects of adding water and different precooling amount on the quality of “Fifth dish ” were significant, the water loss of 1kg vegetable before and after vacuum precooling was 3.2%, and the precooling time was shortest when 2% water and precooling 2kg 6min); “The fifth dish” 25d storage quality of the best, significant difference with the control group, vitamin C decreased only 5mg / 100g; Compared with the control group, vacuum pre-cooling can play well preservation Role.