农业工程学报2011，Vol.27Issue(3)：375-380,6.DOI:10.3969/j.issn.1002-6819.2011.03.068
高压二氧化碳技术速冻双孢菇工艺优化
Optimization on quick freezing technology of agaricus bisporus by high pressure carbon dioxide
摘要
Abstract
In order to reduce freezing time and moisture loss of quick frozen fruits and vegetables, the HPCD (high pressure carbon dioxide) technology was used in quick freezing process of agaricus bisporus. Based on blanching treatments, single factor experiment, orthogonal experiment and sensory evaluation were designed to optimize the quick-freezing technology parameters. The results showed that the best sensory quality of the quick-freezing products could attain, when the pressure-relief time was 4 minutes and the initial temperature and setting pressure of the reaction vessel was 6℃, 7 MPa, respectively. Moreover, pressure-relief time had the most significant influence on product quality. Industrialization prospect of HPCD (high pressure carbon dioxide) technology is suggested.关键词
农产品/品质控制/优化/双孢菇/速冻/高压二氧化碳/感官评价Key words
agricultural products/ quality control/ optimization/ agaricus bisporus/ quick freezing/ high pressure carbon dioxide/ sensory evaluation分类
轻工纺织引用本文复制引用
谭熙耀,吴继红,廖小军,庞雪莉,孙志健..高压二氧化碳技术速冻双孢菇工艺优化[J].农业工程学报,2011,27(3):375-380,6.基金项目
"十一五"科技部支撑计划(2008BADA1B05) （2008BADA1B05）
