Development of precooling technique under low-temperature and high-pressure conditions for suppression of wilting and rapid-cooling vegetables

低温高压预冷抑制蔬菜萎蔫速冷技术开发

• 批准号: 23580346
• 负责人: NISHIZU Takahisa
• 金额: $ 3.58万
• 依托单位: Gifu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23580346/
• 关键词: 流通管理; 予冷; 低温高圧ガス; クライオスタット; 野菜; 冷却速度; 水分損失; 軟弱野菜; 寒天ゲルモデル; 澱粉ゲル; 冷却; 複素誘電率

A low-temperature-gas pressurized (LTP) precooling apparatus was designed and built, and then the performance of preventing transpiration and rapid-cooling for vegetables were examined experimentally. In cases where high-moisture gels were cooled by using this apparatus, the cooling rates were increased by 150 % and total transpirations were reduced to one-fifth by applying pressure of 0.8 MPa compared to under atmospheric pressure. From the results of cooling experiments with broccoli, their total transpirations were not changed by LTP precooling method. However, the cooling rates were also increased and the decreases in L-Ascorbic acid content during storage after LTP precooling were significantly suppressed.

设计并搭建了一套低温气体加压预冷装置，并对该装置的防蒸腾和快速冷却性能进行了实验研究。在通过使用该装置冷却高水分凝胶的情况下，与在大气压下相比，通过施加0.8MPa的压力，冷却速率增加了150%，并且总蒸腾量减少到五分之一。从西兰花的冷却实验结果来看，LTP预冷方法并没有改变它们的总蒸腾量。然而，冷却速率也增加，在LTP预冷后的存储过程中的L-抗坏血酸含量的下降被显着抑制。