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Method for improving stability of fruit and vegetable storage

A stability, fruit and vegetable technology, applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through dehydration, food preservation, etc., can solve the problems affecting tissue glass transition and food storage stability, etc.

Inactive Publication Date: 2017-06-20
QUFU NORMAL UNIV
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

Therefore, the change of the water state in the tissue will also affect the glass transition of the tissue, and then affect the storage stability of the food.

Method used

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  • Method for improving stability of fruit and vegetable storage
  • Method for improving stability of fruit and vegetable storage
  • Method for improving stability of fruit and vegetable storage

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Embodiment 1

[0020] Wash and dry the carrots, cut them into slices with a diameter of 32 ± 2 mm and a thickness of 6 ± 1 mm, spread the samples in a single layer on the drying net of the blast drying oven (mass load is 10 kg ~ 15 kg), and place them on the Drying is carried out at different hot air temperatures (50°C, 60°C and 70°C) until the moisture content on a dry basis is lower than 0.20g / g dry matter. Samples were taken every two hours for analysis. The circulating air keeps the drying temperature constant (±1°C) and the temperature uniformity (±2.5%) in each corner of the drying oven.

[0021] 1) Determination of moisture content and dry matter content on a dry basis: 30g sample (initial weight, W 1 ) was dried at 105°C to constant weight (W 2 ), dry basis moisture content (X ws , g / g dry matter), wet basis moisture content (X w , g / g total) and dry matter content (X s , g / g) is calculated by the following formula. The determination was repeated three times for each group.

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Abstract

The invention discloses a method for improving the stability of fruit and vegetable storage. In a drying process of fruits and vegetables, fruit and vegetable glass-transition temperature (Tg) is increased by reducing the relaxation behavior of fruit and vegetable semi-bound water, so that the stability of fruit and vegetable storage is improved. After the method is adopted, a glass-transition law of hot air-dried carrots in different water-bearing states is obtained by using a dynamic stability control (DSC) technology. When the water contents of the carrots are higher, free water in vacuoles dominates, the Tg is substantially the same although the water contents of samples are different, and the value of the Tg is 48.4+ / -1.04 DEG C. When the water contents of the carrots are less than or equal to 0.41g / g dry matter, T22 of the semi-bound water is reduced by 12.4ms and 11.8ms along with the semi-bound water cytoplasm and intercellular spaces of the samples at the temperature of 50 DEG C and 60 DEG C, and the Tg is respectively increased by 6.79 DEG C and 22.7 DEG C. The results prove that in the hot air-dried carrots, the reduction of the relaxation behavior of the semi-bound water can be taken as an effective means for increasing the Tg. The method has certain guiding significance for vegetable storage, processing condition improvement and quality control.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage, and in particular relates to a method for improving the storage stability of fruits and vegetables. Background technique [0002] In the food industry, the glass transition temperature (T g ) is usually used to predict the stability of food storage. The subvitreous state of the food reduces or inhibits the rate of all diffusion-controlled reactions that lead to deterioration of the food. At this time, the physical and chemical properties of food texture, enzyme activity and microbial activity are all stable, which is very conducive to the maintenance of food quality. Fruit and vegetable materials are considered to be water-plasticized natural polymers, and changes in water content and water activity in tissues are related to material T g changes are closely related. The organic combination of the three can effectively predict the storage period of food and choose the best ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCA23B7/02A23B7/0205
Inventor 许丛丛李冠喜刘德坤郭春晓蒋娟
Owner QUFU NORMAL UNIV
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