Study on the Effect of Vacuum Precooling on Storage of ‘Vegetable NO.5’(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2014年10期

Page:

120-122

Research Field:

Publishing date:

Info

Title:

Study on the Effect of Vacuum Precooling on Storage of ‘Vegetable NO.5’

Author(s):

KANG Meng-li¹; LING Jian-gang¹; LIN Xu-dong¹; YU Jing-fen¹; ZHU Lin¹; SHEN An-yu²

1.Ningbo City Academy of Agricultural Products Processing Research Institute,Ningbo Agricultural Products Processing Research Center，Ningbo，Zhejiang 315040；

2.Ningbo Shengfeng Agricultural and Animal Husbandry Development Co.Ltd.，Ningbo，Zhejiang 315040

Keywords:

vacuum precooling; ‘Vegetable NO.5’; temperature; energy consumption; quality

PACS:

S 634.3

DOI:

-

Abstract:

Taking Brassica rapa L. ‘Vegetables NO.5’ as the test material，choosing the terminal temperature of 5℃ precooling，the change rule of ‘ Vegetables NO.5’ temperature and energy consumption in the process of changing with the time and the content of vitamin C at the routine，adding water and different precooling quantity were studied.The results showed that the effect of adding water and different amount of precooling on the quality of ‘Vegetable NO.5’ were significant difference，1 kg vegetables water loss in 3.2% after vacuum precooling，when adding water 2%，precooling volume 2 kg，precooling time was the shortest (6 min);the comprehensive quality of ‘Vegetable NO.5’ storage of 25 d was the best，and was significant difference with control group,the content of vitamin C decreased by 5 mg/100g.Compared with control group，the vacuum precooling could effectively play the role of preservation ‘Vegetable NO.5’.

References:

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[5]申江，刘洋，邹同华，等．几种蔬菜真空预冷的对比实验研究[J].制冷学报，2005,26(3)：12-13.
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