摘要
本文主要对不同温度下的水果黄瓜在贮藏过程中力学特性的变化进行了研究。通过TA-XT2i质构分析仪对果实进行压缩-穿刺实验,得到贮藏期间果实的坚实度、压缩斜率和破裂变形三个主要力学参数的变化及相互关系,并结合对贮藏期间的水果黄瓜进行的感官鉴定,可以发现,通过变化趋势曲线就能够很好的反映果实在三个温度下的最佳贮藏时间,同时为水果黄瓜在贮藏期间的品质变化提供了量化依据。
Changes of mini-cucumber mechanical properties during storage were studied at different temperatures. Main factors changes of mini-cucumber and correlationship were studied by compression-puncture test with Texture Analyser during storage. By sensory evaluation, the changing parameter curves can show the best storage time, and provide data bases for its quanlity changes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期322-326,共5页
Food Science
基金
国家自然科学基金资助项目(3070813)
关键词
水果黄瓜
贮藏
坚实度
感官鉴定
mini-cucumber
storage
firmness
sensory evaluation
