不同蔬菜真空预冷效果对比及鲜切生姜预冷保鲜试验研究

The effect of vacuum pre-cooling of several vegetable and experimental study on vacuum pre-cooling treatment for keeping fresh-cut ginger fresh

基于真空预冷技术应用果蔬冷藏保鲜的预处理机制,以生姜、油麦菜、春油菜和鲜切生姜片为真空预冷试验的研究对象,对比并分析不同蔬菜真空预冷时预冷温度和失重率的变化情况,重点研究了不同真空预冷处理条件对鲜切生姜冷藏效果的影响。结果表明:(1)真空预冷过程中,生姜、油麦菜、春油菜和生姜切片的表面温度降低速率较大,大于内部中心处降温速率;表面未经预湿润和预湿润处理的试验组在达到相同预冷终温时,未经预湿润试验组的预冷时间相对较长、降温速率较为缓慢;(2)对生姜切片进行表面喷洒其质量5%的水量、1000 Pa预冷处理后,失重率为1.59%~2.72%,预冷后贮藏15 d,其失重率约为9%,即生姜切片最佳喷水量为其质量的5%;(3)经过喷水5%预冷处理、采用聚乙烯PE袋包装生姜切片,置于冷风机出口控制风速为1.6 m/s的冷库,贮藏15 d后失重率为5.5%,相比经过喷水5%预冷处理、未进行PE袋包装生姜切片的失重率减小3.1%,有利于改善生姜切片的冷藏质量。

Based on application of vacuum pre-cooling mechanism pretreatment of fresh fruit and vegetable cold storage, compared and analyzed every group＇s changes in the pre-cooling temperature and mass loss rate of different sample, studied the effect of different treatments on vacuum pre-cooling conditions of fresh-cut ginger for cold storage. The results showed that： （1） Surface temperature of ginger, leaf-used lettuce, spring rape, ginger slices drop range was larger than the center of the material. Surface three groups of comparative without pre-wetting and pre-wetted material processed in the same pre- cooling the final temperature was reached, the former pre-cooling time was relatively long, relatively slow cooling rate. （2） The weight loss rate was about 1.59%-2.72% after spray the water with a mass of 5% and pre-cooling at 1000 Pa. The weight loss rate of ginger slices was about 9% after pre-cooling for 15 days, which was the best water spray for ginger slices 5% of its mass. （3） Under the quantities of spraying water was 5% in the ratio of the total sample quality, ginger slices with PE film packed, placed in control of the velocity of 1.6 m/s for the cold fan during storage, the weight loss rate was 3.1% after storage for 15 days, otherwise would be 5.5, which could improve the ginger slices＇ quality during cold storage.