李阳,杨文哲,王美霞,陈爱强,刘斌,阎瑞香.差压预冷处理对蒜薹质量损失率和硬度的影响[J].包装工程,2019,40(9):28-35.
LI Yang,YANG Wen-zhe,WANG Mei-xia,CHEN Ai-qiang,LIU Bin,YAN Rui-xiang.Effects of Forced-air Pre-cooling on Mass Loss and Firmness of Garlic Sprouts[J].Packaging Engineering,2019,40(9):28-35. |
| 差压预冷处理对蒜薹质量损失率和硬度的影响 |
| Effects of Forced-air Pre-cooling on Mass Loss and Firmness of Garlic Sprouts |
| 投稿时间：2019-03-11 修订日期：2019-05-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.09.005 |
| 中文关键词: 蒜薹 质量损失率 硬度 差压预冷 |
| 英文关键词: garlic sprouts mass loss rate firmness forced-air pre-cooling |
| 基金项目:天津市教委基金（2017KJ177）；天津市自然科学基金（18JCQNJC84600） |
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| 中文摘要: |
| 目的 研究差压预冷处理对蒜薹质量损失率和硬度的影响。方法 将蒜薹分别置于风速为1，1.5，2 m/s的差压预冷库中，先预冷到4 ℃，然后装入PE保鲜袋（0.045 mm）中在0 ℃条件下冰温贮藏，以测定蒜薹的质量损失率和硬度值，并观察细胞显微结构变化，分析差压处理对蒜薹质量损失率和硬度的影响。结果 至冰温贮藏结束，预冷风速1，1.5，2 m/s和直接贮藏工况下蒜薹的质量损失率依次为3.60%，3.54%，3.89%，3.16%；蒜薹整体硬度值分别占整体硬度初始值的67.3%，68.6%，69.7%，61.0%；各工况下蒜薹整体质量损失率与硬度具有很好的负相关性，蒜薹X位置的质量损失率与硬度的最佳相关系数分别为-0.96，-0.92，-0.92，-0.95；通过延长预冷时间，增大了蒜薹的质量损失率，从而减小了蒜薹的孔隙率，经差压预冷后，预冷风速为1.5 m/s时蒜薹的整体孔隙率最小，2 m/s时蒜薹的整体孔隙率最大。结论 在冰温贮藏前，差压预冷处理使蒜薹的质量损失率增加，孔隙率减小，延缓了蒜薹硬度值的下降，在一定程度上延长了货架期。 |
| 英文摘要: |
| The research aims to study the influences of forced-air pre-cooling treatment on mass loss and firmness of garlic sprouts. In the experiments, the pre-cooling wind speeds were set at 1, 1.5, 2 m/s, while the target cold preservation temperature was 4 ℃. After pre-cooling treatment, the samples of garlic sprouts were put into 0.045 mm PE preservation bags for freezing temperature storage under below 0 ℃ to examine mass loss and firmness, observe variations in cell microscopic structure and analyze effects of forced-air treatment on mass loss and firmness. At the end of freezing temperature storage, mass loss of garlic sprouts at pre-cooling wind speeds of 1, 1.5, 2 m/s and direct storage were 3.60%, 3.54%, 3.89%, 3.16% respectively. Their overall firmness values occupied 67.3%, 68.6%, 69.7%, 61.0% of initial values respectively. The overall mass loss had negative correlation with firmness values under each working situations. The best correlation coefficients of mass loss and firmness at X area of garlic sprouts were -0.96,-0.92,-0.92,-0.95 respectively. Extending the pre-cooling time increased the garlic sprouts mass loss rate, thus reduced the garlic sprouts porosity. After forced-air pre-cooling, the overall porosity of the garlic sprouts was the minimum when the pre-cooling wind speed was 1.5 m/s, and the maximum when the pre-cooling wind speed was 2 m/s. Before freezing temperature storage, forced-air pre-cooling treatment increases the weight loss, forces porosity to decline, delays the plunge of firmness values, and extends the shelf life of garlic sprouts to some extent. |
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