食品科学2012，Vol.33Issue(8)：285-288,4.
菠菜贮藏过程中水分蒸发损失
Water Evaporation Loss of Spinach during Storage
李娟 1陶乐仁 1董小亮 1谭万里 1张庆刚1
作者信息
- 1. 上海理工大学低温技术与食品冷冻研究所,上海200093
- 折叠
摘要
Abstract
In this study,the effect of relative humidity on water evaporation loss of spinach during storage period was investigated.During 44 h of storage at 5 ℃ and a relative humidity of 99%,the water loss rates of single spinach and bound spinach were 41.32% and 23.32%,respectively.In addition,under the same temperature and storage period and different relative humidity levels： 99%,80% and 40%,the water loss rates of single spinach were 66.70%,54.60% and 41.32%,respectively.Moreover,a correlation between water loss rate and relative humidity was established.These results showed that during the early part of the storage period,spinach revealed higher relative humidity and lower water loss rate.However,with increasing storage time,water loss rates were basically the same under various relative humidity levels.关键词
菠菜/相对湿度/比表面积/失水率Key words
spinach/relative humidity/surface area/water loss rate分类
轻工纺织引用本文复制引用
李娟,陶乐仁,董小亮,谭万里,张庆刚..菠菜贮藏过程中水分蒸发损失[J].食品科学,2012,33(8):285-288,4.
