摘要
本研究针对三种不同类型的新鲜蔬菜进行了真空预冷实验。比较了白菜、卷心菜、土豆不同深度处温度在真空预冷过程中随时间的变化,真空室内压力高低对叶菜类和非叶菜类蔬菜真空预冷的影响;分析了蔬菜表面洒水对其在真空预冷中的失重和预冷效果的影响。
In this experiment, the vacuum pre-cooling experiments on the three types of vegetables have been conducted and the comparisons of temperatures among Chinese cabbage, cabbage and potato at different inside depths versus time and the effects of the pressure in vacuum container on vacuum pre-cooling for different vegetables have been carried out. Besides, the effects of the vegetables covered with water or not on the weight loss of vegetable has also been assayed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期494-498,共5页
Food Science
基金
上海市教委科研项目(05FZ05)
上海海事大学重点专业建设资助项目(XL0103)
关键词
真空预冷
蔬菜
vacuum pre-cooling
vegetable
