摘要
为探讨上海地产叶菜真空预冷保鲜的效果,采用实际生产使用的真空预冷设备对沪产生菜和小白菜进行小批量(100 kg/次)的真空预冷保鲜试验,研究预冷过程中叶菜的质量损失、温度随时间的变化情况及相互关系,以及真空预冷后的叶菜在4℃,湿度85%的贮藏条件下,叶菜叶片的含水量、VC含量变化。结果表明,生菜真空预冷至2.5℃和小白菜预冷至2℃,只需12 min,质量损失率分别为1.85%和1.50%;经真空预冷处理后贮藏的生菜和小白菜贮藏品质下降缓慢,组织含水量和VC含量减少受到明显抑制。生菜和小白菜对真空预冷有良好的适应性。
A vacuum precooling installation applied in practice is used to study the vacuum precooling process of and leafy lettuce and greengrocery on small batch （100 kg/times） . The variation of mass loss ratio, the temperature of leafy vegetables with precooling time, and the effect of vacuum precooling on its storage quality are investigated. The results show that the time required for vacuum precooling process on small batch is about 12 min, and the mass loss is 1.86% （leafy lettuce） and 1.50% （greengrocery） . After the treatment of vacuum precooling, the storage quality declined slowly, with a longer storage life. Leafy lettuce and greengrocery is adaptable to the cooling treatment of vacuum precooling.
出处
《农产品加工（下）》
2013年第1期7-10,共4页
Farm Products Processing
基金
科技部星火计划项目(2010GA680014)
关键词
真空预冷
生菜
小白菜
冷却速率
贮藏品质
precooling
leafy lettuce
greengrocery
cooling rate
storage quality
