The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbi...The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.展开更多
Cabbage harvester is very useful to replace the manual cabbage harvesting in China.The cutter with single-point clamping way can reduce the maximum and the average cutting force effectively,but may increase the splitt...Cabbage harvester is very useful to replace the manual cabbage harvesting in China.The cutter with single-point clamping way can reduce the maximum and the average cutting force effectively,but may increase the splitting failure.In this study,the mechanics model of cabbage root with single-point clamping way in cutting process was established.According to the analysis of mechanics model,when the sheer stress exceeded the sheer strength(τa>τ0),splitting failure began to occur.Meanwhile,if the maximum normal stress exceeded the tensile strength(σmax>σ0),the splitting failure would further become riving failure.The positions of splitting failure would almost locate at the cutting depth l equaled to R+r(l=R+r).To reduce the splitting failure,single factor and multi-factor cutting tests about the effect of sliding angle,cutting speed and cutting diameter on splitting failure were carried out.The results showed that the splitting failure would reduce with the increase of sliding angle,cutting speed and cutting diameter.Sliding angle,cutting speed,cutting diameter and the interactions of cutting speed with sliding angle and cutting diameter had significant effect on splitting failure level,and the interaction of sliding angle with cutting diameter and the 3 factors’interaction had no effect.To minimize splitting failure levels,the best cutting combination was that:sliding angle 40°,cutting speed 300 mm/min and cutting diameter 35 mm.This research can provide a basis of how to design a cutter for the cabbage harvester including the optimized cutting combination.展开更多
文摘The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.
基金The authors acknowledge the finical support of the National High Technology Research and Development Program of China through Project 2012AA10A504.
文摘Cabbage harvester is very useful to replace the manual cabbage harvesting in China.The cutter with single-point clamping way can reduce the maximum and the average cutting force effectively,but may increase the splitting failure.In this study,the mechanics model of cabbage root with single-point clamping way in cutting process was established.According to the analysis of mechanics model,when the sheer stress exceeded the sheer strength(τa>τ0),splitting failure began to occur.Meanwhile,if the maximum normal stress exceeded the tensile strength(σmax>σ0),the splitting failure would further become riving failure.The positions of splitting failure would almost locate at the cutting depth l equaled to R+r(l=R+r).To reduce the splitting failure,single factor and multi-factor cutting tests about the effect of sliding angle,cutting speed and cutting diameter on splitting failure were carried out.The results showed that the splitting failure would reduce with the increase of sliding angle,cutting speed and cutting diameter.Sliding angle,cutting speed,cutting diameter and the interactions of cutting speed with sliding angle and cutting diameter had significant effect on splitting failure level,and the interaction of sliding angle with cutting diameter and the 3 factors’interaction had no effect.To minimize splitting failure levels,the best cutting combination was that:sliding angle 40°,cutting speed 300 mm/min and cutting diameter 35 mm.This research can provide a basis of how to design a cutter for the cabbage harvester including the optimized cutting combination.
