优秀毕业论文摘要--林悄悄.doc

芹菜预冷及冷藏保鲜工艺的研究专业：热能与动力工程 姓名：林悄悄 指导老师：谢晶摘要：随着科技的进步，人们生活水平的提高，人们的饮食生活也变的多样化，现在大家关注的不仅仅是食品的营养程度，其新鲜度也越来越引起广泛注意。果蔬是人类日常中必不可少的食物，是基本营养的主要来源，但由于季节、地域和易腐烂等因素限制了其发展。芹菜属于一种典型的绿叶蔬菜，与其他易腐烂果蔬一样，新鲜芹菜产品在贮藏、销售过程中，会出现明显的失水、黄化、脱帮等问题。这严重影响了它的采后保鲜、销售范围及利润。因此，对芹菜等易腐果蔬，经过合理的采后保鲜技术处理，将产生巨大的经济效益。近年来，食品工业中真空预冷的应用研究正在悄然兴起。真空预冷是一种快速冷却技术，它被广泛应用蔬菜、鲜花、食用菌、水果等新鲜果蔬原料及制品的采后及时保鲜处理。据不完全统计，我国每年蔬菜采后损失率达25%30%，经济损失巨大，但在发达国家由于在预处理过程中采用真空预冷等手段，并结合先进的贮藏技术，其采后损失率仅为1.7%5%。已有研究表明，真空预冷对叶菜类的预冷处理效果好，对根果类预冷效果不理想。本实验以新鲜芹菜为对象，就真空预冷技术以及贮藏保鲜技术进行了初步研究。在真空预冷实验中，研究了芹菜真空预冷下不同深处温度随时间的变化，研究了2kg、4kg、6kg、8kg、10kg这五个不同处理量对于真空预冷前后蔬菜失重率的影响。此外，还开展了减少真空预冷过程失水的研究，在预冷前喷一定量的水来避免真空预冷过程中芹菜内部失水造成的重量损失与品质下降。实验中通过计算得出每kg芹菜的补水量为27.78g，实验中取30g。实际中水分损失情况与计算出的水分损失情况相差不大。此外，本次实验选取色泽碧绿，新鲜，清洁，无明显缺陷的芹菜通过PE保鲜膜包装，两侧留出的空隙旋转扎紧，然后分组在（-10.5）、（40.5）、（91）和（191）下贮藏。测定贮藏期间的感官、失重率、硬度、色差、叶绿素、亚硝酸盐、还原糖等指标的变化，另外还做了薄膜包装芹菜的货架寿命研究。通过本次实验可以得到一些结论。研究发现真空预冷中用10kg处理量时，它的失重率最小。另外低温结合薄膜包装能有效延长芹菜的货架期。而其中-1的保鲜效果最好。包装方式以及包装材料都会一定程度的影响到芹菜的货架寿命。实验中还通过Q10模型得到了薄膜包装芹菜在-119温度区域内的货架寿命预测方程，运用3T理论模拟了流通环节的温度、时间历程，为菜农和销售商贮藏芹菜提供了一定的参考依据。今后的实验中还可以进一步比较不同预冷技术对芹菜保鲜的效果，以及不同包装方式对芹菜货架寿命的影响。关键词：芹菜；贮藏；保鲜技术；货架期预测；真空预冷；品质参考文献1 周山涛. 果蔬贮运学 M. 北京: 化学工业出版社, 19982 吕艳春, 姜微波. 赤霉素处理及低温贮藏对结球生菜采后的品质影响 J. 食品工业科技, 2003(11): 72-73.3 Suzuki I, Murata N. Transduction of low-temperature signals in plants J. Protein, Nucleic Acid and Enzyme, 1999(44):2155-2157.4 刘芬. 青花菜真空预冷工艺及保鲜效果的研究 D.浙江: 浙江大学生物系统工程与食品科学学院, 2010.5 Sun D.W. Comparison of rapid vacuum cooling of leafy and non-leafy vegetables M. USA: American Society of Agricultural Engineering, 1999: 9085-9659.6 McDonald K. , Sun D.-W. Effect of evacuation rate on the vacuum cooling process of a cooked beef product J. Journal of Food Engineering, 2001b, 48(3): 195-202.7 翟家佩, 苏树强. 果蔬真空预冷装置的设计与研究 J. 真空, 2001(2): 25-29.8 周永安, 陈长琦. 真空预冷装置的研究 J. 真空与低温, 1995(4): 196-198.9 王如林, 夏睿. 真空预冷技术的开发和应用 J. 21世纪中国食品冷藏链大会暨速冻食品发展研讨会论文集,1998 : 75-77.10 金听祥, 李改莲, 张全国, 徐烈. 不同蔬菜真空冷却过程影响因素分析 J. 河南农业大学学报, 2005, 39(1): 71-74.11 Lijun Wang, Da Wen Sun. Rapid cooling of porous and moisture foods by using vacuum cooling technology J. Trends in Food Science and Technology, 2001(12): 174-184.12 贺素艳, 张光存, 等. 果蔬真空预冷过程中传质系数的实验研究 J. 青岛大学学报, 2011, 26(3): 86-90.13 Tadhg Brosnan, Da Wen Sun. Pre-cooling technique and application for horticultural products areview J. International Journal of Refrigeration, 2001, 24:154-170.14 Bartlett D., Vegetables review: Cooling and storage, Commercial Grower, 1971, 39(50): 383-384.15 Amirante R., Catalano P., Fucci F., et al. Planning and automated management of a horticultural station, Energy Conversion & Management, 2000, 41: 1237-1246.16 贺素艳. 果蔬真空预冷实验研究与理论分析D. 上海: 上海交通大学, 2004.7 Barger, W.R. Factors affecting temperature reduction and weight-loss in vacuum cooled lettuce, Marketing Research Report NO.469, United States Department of Agriculture, 1961.8 杜建通等. 日本蔬菜预冷技术的发展与现状 J .制冷, 1999, 66(1): 36-39.9 金听祥, 朱鸿海, 李改莲, 等. 真空冷却技术的研究进展 J. 食品科学, 2005, 26(6): 276-280. 20 任铁华. 真空预冷蔬菜保鲜技术的应用 J. 上海蔬菜, 1993(3): 41-42.2 陈羽白, 等. 菜心真空预冷效果的试验研究 J. 农业工程学报, 2003, 19(5): 161-165.22 郑鸿斌, 等. 海峡两岸加入WTO前瞻农业保鲜真空预冷技术 J. 台湾农业探索, 2003(1): 30-33.23 王志远, 等. 花卉果蔬的真空预冷及预冷气调保鲜贮藏技术 J. 洛阳工学院学报, 2001, 22(1): 1-3, 15.24 谭经望. 果蔬简易气调包装技术 J. 广东包装, 2001(2): 48.25 沈火林, 朱鑫, 冯锡刚, 等. 芹菜耐寒性的初步鉴定 J. 中国农学通报, 2006, 22(2): 316-319.26 张烜. 水芹菜的硅窗袋保鲜研究 D. 江南大学, 2006.27 朱军伟, 谢晶, 林永艳, 等. 贮藏温度对薄膜包装菠菜品质的影响 J. 食品与机械, 2011, 27(6): 219-221.28 赵跃萍, 王晓斌, 杨天宇, 等. 超声波清洗对鲜切芹菜品质的影响 J. 现代食品科技, 2011, 27(1): 32-35.29 王璐, 董庆利, 李保国, 等. 不同真空预冷处理条件对鲜切芹菜品质的影响 J. 食品与发酵工业, 2010, 36(2): 193-196.30 王学奎. 植物生理生化实验原理和技术 M. 高等教育出版社, 2006.31 GB 5009.33-2010, 食品中亚硝酸盐与硝酸盐的测定 S.32 GUO L, MA Y, SUN D W, et al. Effects of controlled freezing-point storage at 0 on quality of green bean as compared with cold and room-temperature storages J. Journal of Food Engineering, 2008, 86(1): 25-29.33 魏宝东, 姜炳义, 冯辉. 番茄果实货架期硬度变化及其影响因素的研究 J. 食品科学, 2005, 26(3): 249-252.34 孙威. 叶类蔬菜贮存过程中硝酸盐和亚硝酸盐的含量研究 D. 东北师范大学, 2006.35 刘晓丹. 典型蔬菜在低温保鲜中的品质变化和货架寿命的预测 D. 上海水产大学, 2006.36 刘敏, 谢晶. 苋菜品质分析及货架寿命的预测 J. 食品工业科技, 2008, 29(4): 251-253, 257.Study on Pre-cooling and Cold Storage Technique of CeleryAbstract: With the progress of the technology, peoples living standards improve, peoples diets life have changed greatly, and now we are concerned about not only the nutritional level of food, but also its freshness. Fruits and vegetables are indispensable foods for human life，they are the main sources of the basic nutriment. Unfortunately, seasonal, region and its perishable factors are serious limited its development. Celery belongs to a typical green leafy vegetables. Similar to other perishable fruits and vegetables, fresh celery will loss water, become yellow and seriously when it is stored and sold, which affects the celerys refreshment, selling area and profit after harvesting the celery. Thereby, the new preservation technique for the celery and etc. will bring about large profit. In recent years, the food industry in the application of the vacuum pre-cooling technique is quietly rising. Vacuum pre-cooling has been widely used as a rapid cooling method for vegetables, fruits, cut flowers, edible fungus, and foods to improve their keeping quality.According to incomplete statistics, the loss rate of Chinas annual vegetable post-harvest is 25% to 30%, a huge economic losses, but in developed countries due to the vacuum pre-cooling and other means in the pretreatment process, combined with advanced storage technology, postharvest, the loss rate was only 1.7% to 5%. Studies have shown that the vacuum pre-cooling treatment is suitable for the pre-cooling of leafy and not good to the root fruit. In this research, fresh celery was selected as object to do some preliminary research on vacuum pre-cooling technology and preservation techniques. In the vacuum pre-cooling experiment, the temperature of the celery with different depth, different capacity (2, 4, 6, 8, 10 kilograms) of the celery in a vacuum machine on weight loss in the cooling process were also investigated. In addition, a certain amount of water was set to spray in order to avoid weight loss and reduce quality of celery caused by internal dehydration in the vacuum pre-cooling process. It was revealed that, water supplement with 27.78g/kg was the theoretical value and 10kg capacity of celery was the best to obtain good quality. Besides, the green, fresh, pure celery with no obvious defects was selected, packaged in film packaged and on both sides leaving the gap rotating truss, to be stored under (-1 0.5) 、(4 0.5) 、 (9 1) and (19 1) respectively. The changes of sensory evaluation, weight loss, hardness, Chromatism, chlorophyll, nitrite, and reducing sugar were measured during storage and the research of the life of the film for packaging celery was also made. It could be concluded that the study found that the vacuum pre-cooling using a 10kg process capacity, had the least weight loss rate. In addition, the low temperature combined w