EXPERIMENTAL STUDIES OF WATER LOSS OF VEGETABLES DURING STORAGE
The water loss of vegetables during the process of cold storage is affected by two factors including the storage environment and the structure of vegetables. Based on the analysis of effect of the environment and the structure on the mass transfer coefficient on the surface of vegetables, the experimental studies were carried out under two different storage conditions. The storage environments were the one with two- storage and the jacket -storage, the vegetables were Chinese cabbage and spinach and the storage time was five days. The experimental results shows that under the same storage condition, the water loss of spinach is higher than that of Chinese cabbage about 7％; but as for the same vegetable, the water loss of spinach in one with two-storage is higher than that of the jacket –storage about 2.3％, and the water loss of Chinese cabbage in one with two-storage is higher than that of the jacket –storage about 1.3％,. This indicates that the structure of vegetable is the main factor influencing the water loss during the process of cold storage.
Bin LIU Zhao YANG Xihong LI
Dept. of Refrigeration and HVAC, Tianjin University of Commerce Tianjin,300134,P.R.C Institute of Thermal Energy, Tianjin University, 300072
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）