| 预冷技术在果蔬采后保鲜中的应用研究 |
| |
| 引用本文： | 李健,姜微波.预冷技术在果蔬采后保鲜中的应用研究[J].北京工商大学学报(自然科学版),2012,30(3):65-68. |
| |
| 作者姓名： | 李健 姜微波 |
| |
| 作者单位： | 1. 北京工商大学食品学院／食品添加剂与配料北京高校工程研究中心／食品风味化学北京市重点实验室,北京100048 中国农业大学食品科学与营养工程学院,北京100083
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 摘 要： | 预冷是在低温贮运或冷冻加工前利用低温水或空气等介质迅速降温除去田间热的过程.预冷技术具有无毒,无残留和易操作等特点,已经应用到众多果蔬的保鲜中.综述了预冷在果蔬流通领域中的作用,并介绍了几种常见的预冷方式.
|
| 关 键 词： | 预冷 果蔬 保鲜 |
Application of Precooling Technique on Preservation of
Fruits and Vegetables After Harvest: a Review |
| |
| LI Jian and JIANG Wei-bo.Application of Precooling Technique on Preservation of
Fruits and Vegetables After Harvest: a Review[J].Journal of Beijing Technology and Business University:Natural Science Edition,2012,30(3):65-68. |
| |
| Authors: | LI Jian and JIANG Wei-bo |
| |
| Institution: | 1.School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China; 2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| |
| Abstract: | The process of precooling is a rapid method to remove field heat by low temperature water,air or other media,prior to storage,transportation or handling.Precooling technique is non-toxic,non-residual and easy to operate,having been applied on the preservation of many fruits and vegetables.The effects of precooling on the storage and transportation of fruits and vegetables were reviewed in this paper,various different precooling methods also being introduced. |
| |
| Keywords: | precooling fruits and vegetables preservation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息 |
| 点击此处可从《北京工商大学学报(自然科学版)》下载免费的PDF全文 |
|
