冷链管理终端对食品储藏作用研究

Terminal Study on the Food Storage of Cold Chain Management

试验目的在于初步研究冰箱的保鲜作用,所得研究数据作为进一步科学合理使用冰箱用于食品保鲜。试验主要控制保藏的温度和时间两大主要因素,对食品中具有代表性的脂肪、蛋白质、水分等营养成分进行测定,并综合得出结论。通过试验获得了食品在不同保藏方式中营养成分变化以及感官等评数据,绘制的图表变化说明不同条件营养成分的变化规律,结合感官特性更加系统深入的解析冰箱在家用食品储存中的作用。对于肉类、蔬菜和豆制品合理采用冷藏保鲜、冷冻储藏等储藏方法能不同程度的延长保质期。

Preservation of this experiment was designed to study the fridge, access to scientific data to be able to support more scientific and rational use of the refi＇igerator for food preservation. Two major factors were controlled which were the temperature and the time of storage. The moisture content of fat, protein, water and other nutrients were determined, and the comprehensive conclusion was made. Through experimental, obtained changes of nutrient components in the preservation of food in different ways, such as sensory evaluation, drawing the chart changes showed changes of nutrient components in different conditions, combined with the sensory characteristics of more systematic understanding of the refrigerator＇s role in household food storage. For meat, vegetables and soy products, rational methods such as cold storage, frozen storage, which can be different degrees of extended shelf life.