食品工业科技2012，Vol.33Issue(7)：368-370,374,4.
小青菜在不同相对湿度条件下的失水性研究
Study on water loss of green cabbage under different relative humidity
谭万利 1陶乐仁 1李娟 1董小亮 1王永红1
作者信息
- 1. 上海理工大学医疗器械与食品学院,上海200093
- 折叠
摘要
Abstract
Constant temperature and relative humidity equipment were used in order to explore the influence of relative humidity on water loss of green cabbage during storage.The specific surface area of green cabbage weight between 18g and 28g could be seen as a fixed value,about 2.07m2/kg.Meanwhile,compared water loss rate and relative rate of water loss of green cabbage under 40%,80% and 99.9% relative humidity,results showed that water loss rate of green cabbage had an accretion process during storage,which present at different time.And that differences of between relative rate of water loss under 40% and 80% were not obvious than differences between 80% and 99.9%,which indicated that higher relative humidity could obviously increase the storage period of green cabbage.In addition,the outer leaf of green cabbage water loss was studied,and the result showed that greater exposure rate enhance its moisture loss in the beginning of storage.关键词
小青菜/比表面积/相对湿度/失水率/相对失水率Key words
green cabbage/specific surface area/relative humidity/water loss rate/relative rate of water loss分类
轻工纺织引用本文复制引用
谭万利,陶乐仁,李娟,董小亮,王永红..小青菜在不同相对湿度条件下的失水性研究[J].食品工业科技,2012,33(7):368-370,374,4.
