鲜切紫甘蓝加压氩气保鲜处理条件的响应面优化
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摘要
以高原特色蔬菜紫甘蓝为试材,研究加压氩气保鲜处理对鲜切紫甘蓝贮藏期间品质的影响,进而优化鲜切紫甘蓝加压氩气处理条件。在单因素实验基础上,采用Box-Behnken响应面设计法,建立失重率为响应值的多元回归方程,优化鲜切紫甘蓝加压氩气处理工艺。结果表明:鲜切紫甘蓝加压氩气最佳处理条件为:加压氩气处理压强1.0 MPa、保压时间61 min、加压时间99 s和撤压时间148 s。贮藏结束后,鲜切紫甘蓝失重率为3.57%,与非加压处理条件下测得的失重率5.98%相比,降低了42.0%,保鲜效果明显提升。
Using the plateau characteristic vegetable of red cabbage as experimental test material,this study explored the effect of pressurized argon preservation treatment on the storage quality of fresh-cut purple cabbage,and then optimized the preservation process of pressurized argon of fresh-cut red cabbage. Moreover,by single factor and Box-Behnken response surface methodology,the multiple regression model of weight loss rate of fresh-cut red cabbage was established to optimize the preservation process of pressurized argon of fresh-cut red cabbage. The results showed that the best conditions were the pressure argon treatment pressure,1.0 MPa,pressure holding time,61 min,pressure time 99 s,and withdrawal pressure time 148 s,respectively. After 20 d storage,the weight loss rate of fresh-cut red cabbage was 3.57%,and compared with the weight loss rate measured under non-pressure treatment,it decreased by 42.0%. The effect of retaining freshness was obviously improved.
Using the plateau characteristic vegetable of red cabbage as experimental test material,this study explored the effect of pressurized argon preservation treatment on the storage quality of fresh-cut purple cabbage,and then optimized the preservation process of pressurized argon of fresh-cut red cabbage. Moreover,by single factor and Box-Behnken response surface methodology,the multiple regression model of weight loss rate of fresh-cut red cabbage was established to optimize the preservation process of pressurized argon of fresh-cut red cabbage. The results showed that the best conditions were the pressure argon treatment pressure,1.0 MPa,pressure holding time,61 min,pressure time 99 s,and withdrawal pressure time 148 s,respectively. After 20 d storage,the weight loss rate of fresh-cut red cabbage was 3.57%,and compared with the weight loss rate measured under non-pressure treatment,it decreased by 42.0%. The effect of retaining freshness was obviously improved.
引文
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[2]Sinha D,De D,Goswami D,et al. Fabrication of DSSC with nanostructured ZnO photo anode and natural dye sensitizer[J]. Materials Today Proceedings,2018,5(1):2056-2063.
[3]Jiang L,Chen Z,Liu L,et al. Effect of chlorine dioxide on decontamination of fresh-cut coriander and identification of bacterial species in fresh-cutting process[J]. Journal of Food Processing & Preservation,2017,42(2):e13465.
[4]孙雅馨,康旭蕾,梁栋,等. 超高压对鲜切胡萝卜硬度的影响及机制研究[J]. 食品工业科技,2017,38(11):200-204.
[5]郭嘉. 氩气MAP技术在新鲜浆果包装中的应用[D]. 西安:西安理工大学,2009.
[6]Wu Z S,Zhang M,Adhikari B. Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage[J]. Journal of Food Engineering,2012,110(3):395-404.
[7]Mattsson L,Williams H,Berghel J. Waste of fresh fruit and vegetables at retailers in Sweden-Measuring and calculation of mass,economic cost and climate impact[J]. Resources Conservation & Recycling,2018,130(130):118-126.
[8]孟祥勇. 加压氩气及其联合处理对鲜切青椒和黄瓜保鲜的影响及其机理研究[D]. 无锡:江南大学,2013.
[9]Singh A K,Goswami T K. Controlled atmosphere storage of fruits and vegetables:A review[J]. Journal of Food Science and Technology Mysore,2006,43(1):1-7.
[10]吕小京,操德群,徐年军. 响应面试验优化酶解法制备海洋微藻微拟球藻抗氧化肽工艺[J]. 食品科学,2018,39(6):183-188.
[11]王冉冉,蒋子敬,谢凌宇,等. 响应面法优化棕榈油基焙烤专用脱模剂制备工艺及其脱模特性[J]. 食品工业科技,2017,38(12):207-213.
[12]李明,赵良忠,李新社,等. 响应面法优化葛根酸豆奶配方[J]. 食品工业科技,2017,10(23):151-158.
[13]Elazazy M S,Elhamshary M,Sakr M,et al. Plackett-burman and Box-Behnken designs as chemometric tools for micro-determination of l-ornithine.[J]. Spectrochimica Acta Part a Molecular & Biomolecular Spectroscopy,2018,193(9):397-406.
[14]王冉冉,曹亚楠,邢亚阁,等. 棕榈油基焙烤专用脱模剂配方及乳化工艺的研究[J]. 中国粮油学报,2017,32(8):92-97.
[15]谢国芳,谭书明. 运输条件对鲜食青棒豆货架期品质的影响[J]. 食品工业科技,2018(1):297-301.
[16]杨志娟,雷晓凌,孔嘉碧,等. 降低香蕉酱褐变度的工艺条件研究[J]. 现代食品科技,2010,26(9):962-964.
[17]于晓霞. 酸性电解水对鲜切果蔬杀菌和保鲜效果的研究[D]. 上海:上海海洋大学,2015.
[18]张秋婷,林素丽,朱松明,等. 超高压与微酸性电解水结合对鲜切果蔬的杀菌效果研究[J]. 农业机械学报,2017,48(3):338-344.
[19]Garcia E,Barrett D M. Preservative treatments for fresh-cut fruits and vegetables[J]. Fresh,2002(4):12.
[20]汪薇,李晓,杨宏,等. 超高压处理对鲜切莲藕品质及其贮藏性的影响[J]. 华中农业大学学报,2016(2):101-107.