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Position: Home > Articles > Study on Changes of Mini-cucumber Mechanical Properties during Storage FOOD SCIENCE 2007,28 (2) 322-326

水果黄瓜在贮藏过程中力学品质变化的研究

作  者:
姜松;何莹;赵杰文
单  位:
江苏大学食品与生物工程学院江苏省农产品生物加工中心与分离工程研究中心
关键词:
水果黄瓜;贮藏;坚实度;感官鉴定
摘  要:
本文主要对不同温度下的水果黄瓜在贮藏过程中力学特性的变化进行了研究。通过TA-XT2i质构分析仪对果实进行压缩-穿刺实验,得到贮藏期间果实的坚实度、压缩斜率和破裂变形三个主要力学参数的变化及相互关系,并结合对贮藏期间的水果黄瓜进行的感官鉴定,可以发现,通过变化趋势曲线就能够很好的反映果实在三个温度下的最佳贮藏时间,同时为水果黄瓜在贮藏期间的品质变化提供了量化依据。
译  名:
Study on Changes of Mini-cucumber Mechanical Properties during Storage
作  者:
JIANG Song,HE Ying,ZHAO Jie-wen (School of Food and Biological Engineering, Jiangsu University, Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China)
关键词:
mini-cucumber;storage;firmness;sensory evaluation
摘  要:
Changes of mini-cucumber mechanical properties during storage were studied at different temperatures. Main factors changes of mini-cucumber and correlationship were studied by compression-puncture test with Texture Analyser during storage. By sensory evaluation, the changing parameter curves can show the best storage time, and provide data bases for its quanlity changes.

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