摘要
本文将真空贮藏和冰温保鲜这两大第三代保鲜贮藏技术相结合,提出了真空冰温保鲜贮藏的概念。以甜椒为研究对象,对不同贮藏压力、贮藏温度及处理方式下的样品进行真空冰温保鲜贮藏实验研究。测得贮藏过程中的失重率、腐烂指数及商品率,并根据大量的实验数据,进行对比分析,得到真空冰温保鲜贮藏条件下,甜椒的最佳贮藏参数。
Concept of vacuum and ice-temperature preservation storage is raised based on the combination of vacuum storage technology and ice-temperature preservation technology in this paper. Weight loss, decay index and commodity rate of the sweet pepper＇s sample is measured during the storage process after a series of experiment under different storage pressure, different storage temperature and different handling modes. Finally, the optimal storage parameters of sweet pepper is obtained by contrasting and analyzing a lot of experimental dams in the condition of vacuum and icetemperature preservation storage.
出处
《冷藏技术》
2010年第3期28-31,共4页
Journal of Refrigeration Technology
基金
黑龙江省教育厅科学技术研究项目(10551072)
关键词
真空冰温
甜椒
实验研究
Vacuum ice-temperature
Sweet pepper
Experimental research
