EXPERIMENTAL STUDY ON THE INFLUENCE OF THE ICE-TEMPERATURE OF FRUIT AND VEGETABLES WITH ICE-TEMPERATURE REGULATOR
For the present,the comprehensive application of preservation technology is the trend of the international preservation.This paper stores various fruit and vegetables by combining ice-temperature regulator preservation technology with vacuum technology,and the key to achieving it needs to measure the ice-temperature of fruit and vegetables under vacuum pressure.This article made a large number of experiments about the ice-temperature of tomatoes with the treatment of various ice-temperature regulator under different vacuum pressure,and first measured the ice-temperature experiment value with 10 kinds of treatment (untreated、treated with 3 kinds of ice-temperature regulator with 3 kinds of concentration respectively) under 5 vacuum pressures,and then received the respective ice-temperature curves.The experiment results show that treatment with 2% sorbitol under atmospheric pressure and treatment with 2% lactose under 0.02MPa pressure have the greatest drop the ice-temperature of tomatoes------the descending range is 0.5℃.The best effect of ice-temperature regulator is 2% lactose,the average descending range under vacuum pressure is 0.4℃.The better is 2% sorbitol,and the average descending range is 0.38℃.The ice-temperature of tomatoes that treated with the same or different method has the trend to ascend with reducing the storage pressures.
Vacuum ice-temperature preservation Ice-temperature regulator Ice-temperature Experimental study
WANG YING ZHENG XUNZHOU
School Of Energy And Civil Engineering,Harbin University of Commerce,Harbin,150028,China
国际会议
西安
英文
1-6
2012-08-26（万方平台首次上网日期，不代表论文的发表时间）