果蔬物料压缩流变特性研究分析

Rheology of compression of fruits and vegetables

全面分析了国内外关于各类果蔬研究的历史与现状,指出了存在的问题。即:1)研究的品种只集中在苹果、柑橘、梨、桃、草莓、马铃薯上;2)单纯地进行果蔬机械特性和流变力学损伤的研究:3)结合果蔬的热特性进行流变学损伤的研究甚少;4)只进行单果压缩试验,多果压缩试验未见报道。同时指出今后果蔬的流变学研究应加强的方面:1)根据西北地区区域种植特点与甜瓜独特的结构及生理特点.应加强甜瓜的流变学研究;2)对压缩期间甜瓜的细胞膨压变化、生化成分变化与流变损伤效应的交叉影响进行研究;3)结合果蔬物料的热特性进行甜瓜流变学损伤效应的研究;4)研究压缩后损伤的发展,为货架期的预测提供理论依据;5)以单果、多果压缩试验结论为基础,进行包装系统的优化设计。

The status quo and history of the studies on rheology of compression of fruits and vegetables is reviewed. Some problems are pointed out. Those are：1）All the studies have been focused on the few varieties of apples, oranges, berries, pears and peach and potatoes; 2） The mechanical properties and theological damage of the fruits and vegetables were studied without combining other properties. 3）The studies on rheological damages combining with thermal properties are very few; 4）Only compressions of single sample were studied, compressions of several samples have never been conducted. Some study directions to be taken in the future are pointed out： 1） The study of rheology on melons should be reinforced according to the physiological structure and plant characters of melons in north-west regions in China; 2）Rheological study on melons will be taken combining with the tissue turgor pressure change and biochemical changes during compression; 3）Rheological study on fruits should be taken combining with their thermal properties; 4） Damage development will be studied after compression in order to predict shelf-life of fruits ;5）Pakage system will be designed perfectly on the basis of compressive tests of both single sample and several samples.