农业工程学报2002，Vol.18Issue(5)：202-205,4.
高压处理蒜薹力学特性的研究
Mechanical Characteristics of Garlic-Stem After High Pressure Processing
徐树来 1张守勤1
作者信息
- 1. 吉林大学生物与农业工程学院,长春,130022
- 折叠
摘要
Abstract
It is a high technology to process and preserve fresh vegetables at high pressure, with less nutriment loss, long shelf life, sanitation and convenience. However, the qualities of vegetables may sometimes be affected by high pressure, such as softened tissues, decreased crisp, faded color. In this paper, the solution of CaCl2 (0.8%) is used to improve the qualities of garlic-stem after high pressure processing (HPP). The mechanical characteristics of samples were tested and the equations of curves were well fitted. The characteristics of the soaked samples after HPP have no obvious difference from that of fresh one (control), the texture and color have no obvious change. Taking into account cost and quality of products, our experiments showed that the rational technology is soaking the samples in the solution of CaCl2 (0.8%) for thirty minutes before HPP, then processing them at 300 MPa at ambient atmospheric temperature for ten minutes.关键词
高压加工/蒜薹/力学特性Key words
high pressure processing/garlic-stem/mechanical characteristics分类
农业科技引用本文复制引用
徐树来,张守勤..高压处理蒜薹力学特性的研究[J].农业工程学报,2002,18(5):202-205,4.
