鲜切胡萝卜的真空预冷研究

研究了不同切片厚度与预冷终温对鲜切胡萝卜真空预冷效果的影响,分析了经过真空预冷和未经真空预冷的鲜切胡萝卜在贮藏期内的呼吸强度、失重率、色差和硬度的变化。结果表明,鲜切胡萝卜可比完整胡萝卜节省2/3的预冷时间;在切片厚度6 mm和预冷终温6℃时,鲜切胡萝卜的真空预冷效果最佳,失重率为1.3%、芯部温度1.5℃、预冷时间7.3 min。采用真空预冷处理方法可有效抑制鲜切胡萝卜贮藏期内的呼吸强度,降低失重率,保持其较好的感官品质。

Effect of Vacuum Pre-cooling on the Fresh-cut Carrot

In this paper,the effect of different thicknesses of fresh-cut carrots and end-temperatures during vacuum pre-cooling were studied.The variations of weight loss rate,respiratory intensity,firmness and color of fresh-cut carrots were determined during storage after the treatment of vacuum pre-cooling.The results showed that,the fresh-cut carrots could save two thirds of pre-cooling time compared with the intact carrots,6 mm thickness disks of fresh-cut carrot and end-temperature of 6 ℃ was the optimized condition of vacuum pre-cooling.Under this pre-cooling condition,the weight loss rate was 1.3%,the central temperature of the fresh-cut carrot was 1.5 ℃ and duration time was 7.3 min.Moreover,pre-cooling could effectively inhibit respiratory intensity,reduce weight loss rate and maintain sensory quality of fresh-cut carrots compared with the intact carrots during storage.