摘要
含水量是决定果蔬采后质量的重要品质之一，当果蔬的失水率达到5％时，果蔬的表面就会出现萎缩，口感、脆度、颜色和风味都会受到严重影响，其商品价值和食用价值严重下降，因此失水率是衡量果蔬品质的重要指标之一。通过理论分析影响果蔬失水率的两个因素，对预冷过程中合理的温度和压差的选择提供理论依据。
Moisture content decided the quality of the fruits and vegetables after post-harvest, when the water loss rate reached 5%, the surface of fruits and vegetables will appear atrophy, the taste, color and flavor will be affected, the value of commodity and edible value dropped significantly, so water loss rate is one of the important criteria to the quality of fruits and vegetables. Through theoretical analyzing two factors, provide the theoretical basis to choose the reasonable temperature and pressure difference in the process ofprecooling.
出处
《冷藏技术》
2012年第4期35-36,59,共3页
Journal of Refrigeration Technology
关键词
压差预冷
温度
压差
失水率
Precooling
Temperature
Pressure difference
Water loss rate
