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STUDIES ON HIGH-PRESSURE-FREEZING OF VEGETABLES

蔬菜高压冷冻的研究

基本信息

批准号：
06680038
负责人：
FUCHIGAMI Michiko
金额：
$ 1.47万
依托单位：
OKAYAMA PREFECTURAL UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

项目摘要

Effect of high-pressure-freezing on texture, pectic composition and histological structure of carrots and Chinese cabbages was investigated using a computer-programd high pressure pilot unit (A) (phi25*H80mm, Max.400MPa, -30ﾟC) and Dr.Chef (B) (phi60*H200mm, 700MPa, -20ﾟC).(A) When raw carrots were frozen at 50MPa, -15ﾟC ; 100MPa, -15ﾟC ; 150MPa, -25ﾟC ; 200MPa, -28ﾟC,they were extremely damaged due to volume expansion by the fromation of ice I.Conversely, carrots pressurized at 100MPa, -10ﾟC (border between liquid phase and ice I) and 200MPa at -20ﾟC (liquid phase) were not damaged, because they were frozen rapidly during reduced pressure, and not damaged even after pressurizing-then-immersing in LN_2. Carrots frozen at 280MPa, -25ﾟC,were also not damaged either, but those at 240MPa, -28ﾟC were injured slightly, although ice III formed. The structure of carrots frozen at 400MPa was comparatively good but worse than those pressurized at 200MPa.(B) Raw or 3 min blanched carrots were pressurized for 45 min at -18ﾟC--20ﾟC and then thawed at 20ﾟC.When carrots were frozen at 100MPa (ice I), firmness decreased and strain increased. Texture of carrots frozen at 200MPa (liquid), 340MPa (ice III), 400MPa (ice V) was good. When pressure rose above 500MPa, the strain increased. Release of pectin and histological damage in carrots frozen at 200,340 and 400MPa were less than carrots frozen at 100 and 700MPa (ice VI). After freezing at 200 and 340MPa, carrots were stored in a freezer (-30ﾟC). Their firmness decreased and strain increased, but their texture and histological structure were better than those frozen at -30ﾟC (0.1MPa) and stored.High-pressure-freezing at 200,340 and 400MPa was found to be effective in improving both the texture and histological structure of frozen carrots and Chinese cabbages.

本文采用高压中试装置（A）（φ 25 × H80 mm，Max. 400 MPa，-30 ℃）和Dr.Chef（B）（φ 60 × H200 mm，700 MPa，-20 ℃）研究了高压冷冻对胡萝卜和大白菜质构、果胶成分和组织结构的影响。(A)当生胡萝卜在50 MPa，-15 ° C; 100 MPa，-15 ° C; 150 MPa，-25 ° C; 200 MPa、-28 ℃时，由于结冰I导致体积膨胀，胡萝卜受到严重破坏。相反，在100 MPa、-10 ℃时，在-20 ° C（液相）和-200MPa（液相）条件下，由于在减压过程中迅速冻结，即使在加压后浸入液氮中，也不会被破坏。在280 MPa、-25 ℃条件下冷冻的胡萝卜也没有受到伤害，而在240 MPa、-28 ℃条件下冷冻的胡萝卜则有轻微伤害，但有冰Ⅲ形成。400 MPa压力下冷冻胡萝卜的组织结构较好，但比200 MPa压力下冷冻胡萝卜的组织结构差。(B)在-18 ℃ ~-20 ℃下对生胡萝卜或热烫3 min的胡萝卜加压45 min，然后在20 ℃下解冻。当胡萝卜在100 MPa（冰I）下冷冻时，硬度降低，应变增加。在200 MPa（液态）、340 MPa（冰III）、400 MPa（冰V）条件下冷冻的胡萝卜质构较好。当压力超过500 MPa时，应变增加。在200、340和400 MPa条件下冻藏的胡萝卜中果胶的释放量和组织损伤均小于100和700 MPa条件下冻藏的胡萝卜（冰VI）。在200和340 MPa下冷冻后，将胡萝卜储存在冰箱（-30 ° C）中。在-30 ° C（0.1MPa）条件下冷冻后，硬度下降，应变增加，但质构和组织结构优于-30 ° C（0.1MPa）条件下冷冻后贮藏的胡萝卜和大白菜，200、340和400 MPa的高压冷冻可有效改善其质构和组织结构。