摘要
高压静电场技术(HVEF)是一项保鲜新技术。以新鲜莲藕为试材,分用0、20、60、100kV/m的高压静电场处理60min后,放入约4℃的冰箱中冷藏1个月,每周测定1次各项生理指标,研究高压静电场处理对莲藕品质的影响。结果表明:经高压静电场处理的莲藕在储藏过程中色度L值下降较缓慢,PPO酶活性变化也较平缓,呼吸强度也受到一定程度的抑制,并且总酚、还原糖和可溶性蛋白含量的变化较对照也均对莲藕有有利影响,尤以60kV/m处理的效果最好。
High-voltage electrostatic field（HVEF） is a new technology about fresh-keeping. With fresh lotus root as the material, using 0 kV/m, 20 kV/m, 60 kV/m, 100 kV/m HVEF for 60 min, then put them into a refrigerator of 4 ℃ for 1 month and determine physiological indexes once a week, so to research the influence of high-voltage electrostatic field on quality of lotus root. The results showed that HVEF could delay the change of color and enzyme activity, restrain the respiration intensity of lotus root. Besides, the changes of the content of total phenols, reducing sugar and protein all have beneficial effects on the lotus root. The best processing method was using 60 kV/m.
出处
《食品科技》
CAS
北大核心
2012年第3期89-93,共5页
Food Science and Technology
关键词
高压静电场
莲藕
影响
high-voltage electrostatic field
lotus root
influence
