农业工程学报2012，Vol.28Issue(3)：274-277,4.DOI:10.3969/j.issn.1002-6819.2012.03.047
不同装载率及补水量对杏鲍菇真空预冷的影响
Influence of packed rate and compensated water on vacuum precooling of King oyster mushroom
摘要
Abstract
The compensated water in the vacuum cooling is helpful to reduce the water loss of the cooled products. The effects of packed rate and the compensated water before cooling on storage period of King oyster mushroom were investigated by experiments. The packed rate was 20%, 40% and 60% respectively. The compensated water was 0, 12 and 18 g/kg respectively. The initial temperature was 11 ℃ and 16°C respectively. The results show that the pressure of boiling point will increase with the increasing of the packed rate, and precooling time of mushroom in the vacuum slot will prolong. The compensated water has little influence on the pressure of vacuum cooling, but has influences on water loss and precooling time of mushroom in the vacuum cooling process. After 14 days storage at 0℃, the mushrooms can keep good quality under the condition of 18g/kg compensated water and 20% packed rate.关键词
真空/温度/贮藏/真空预冷/蘑菇/失水率/装载率Key words
vacuum/temperature/storage/vacuum precooling/mushroom/weight loss/packed rate引用本文复制引用
刘斌,朱龙华,叶庆银,阎瑞香..不同装载率及补水量对杏鲍菇真空预冷的影响[J].农业工程学报,2012,28(3):274-277,4.基金项目
教育部重点基础研究项目(211009),天津市科技支撑项目(09ZCKFNC00600,10ZCKFNC02000),国家自然科学基金(51076117) （211009）
