| 无包装条件下大白菜失水与硬度的研究 |
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| 引用本文： | 李媚,孙婧,侯军,杨佩,石英.无包装条件下大白菜失水与硬度的研究[J].中国食品工业,2010(6):53-55. |
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| 作者姓名： | 李媚 孙婧 侯军 杨佩 石英 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院; |
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| 基金项目： | 项目类型：国家863计划项目基金支持项目编号：（2008AA100803）. |
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| 摘 要： | 主要研究在不同湿、温度环境下无包装大白菜失水与硬度的变化规律。研究表明，虽然相对湿度的提高有利于大白菜重量的保持，但55％RH的失重率高于35％RH；随处理时间延长，在35％RH、55％RH条件下，30℃明显加剧大白菜的重量损失，而在75％RH、95％RH下，15℃则有利于大白菜重量的保持；在35％RH、55％RH、75％RH、95％RH下，仅15℃在3h、6h、12h、12h时间段内较好的保持了大白菜的硬度。
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| 关 键 词： | 温度 湿度 白菜 失水 硬度 |
The weight loss and firmness of chinese cabbage without packing conditions |
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| LI Mei,SUN Jing,HOU Jun,YANG Pei,SHI Ying.The weight loss and firmness of chinese cabbage without packing conditions[J].Food and Beverage Industry,2010(6):53-55. |
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| Authors: | LI Mei SUN Jing HOU Jun YANG Pei SHI Ying |
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| Affiliation: | (College of Food Science and Nutritional Engineering of China Agricultural University) |
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| Abstract: | This article studies the weight loss and firmness of Chinese cabbage without package in different conditions of relative humidity and temperature. The results show that the weight of Chinese cabbage changes less with higher relative humidity, but the weight loss of Chinese cabbage of 55% RH is higher than it of 35%RH; under 35%, 55%RH, the weight loss of Chinese cabbage of 30℃ increased faster with the storage time extended; under 35%, 55%,75%, 95%RH, only the firmness of Chinese cabbage of 15 ℃ changes is not significant. |
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| Keywords: | Temperature Humidity Chinese cabbage Weight loss Firmness |
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