槟榔速冻工艺研究(PDF5)(1)

8320029Beverage&FastFrozenFoodIndustryVol.8No.3Sep.,2002:1007-0818(2002)03-0010-04,,,(,214036)::,446W30s,,;,,2.0%2030min,,;,2.5%15min,;2.5%,;,,,,:;;;;StudyonTechnologyofQuickFrozenArecaFruitsDUANZhen2hua,ZHANGMin,ZHANGJian2feng,PENGJian(SchoolofFoodScienceandTechnology,SouthernYangtzeUniversity,Wuxi214036,China)Abstract:Effectsofdifferenttreatmenttechnologies,beforefreezing,onthawedarecafruitswerestudiedinthispaper.Blanchingin0.5%sodiumbicarbonatesolutionorwaterhadnoeffectonpreventionofthecolorchangeinthawedfruit.Inanothermethodcalledmicrowavetreatment,,thebestresultwasobservedwhenthefruitsweretreatedfor30secondsin446Wmicrowaveoven.Thebetterresultswereobservedwhensoakingfruitsin2.0%sodiumsulfitesolu2tionfor20minor30min,orin2.5%citricacid(CA)solutionfor15min.Thenegativepressuretreatmentoffruitsinthepresenceof2.5%CAsolution,combinedwithvacuumsealinggavethebestresultinretainingthawedfruitcol2or.However,freezediniceboxcausedthelargerchangeoffruittexturethaninliquidnitrogen.Keywords:arecafruits;quickfrozen;protectioncolor;microwave;liquidnitrogen0,,,(ArecaCatechilL),,0.3%0.7%,,M2,,;,,;,,,[1],01:2002-07-15;:2002-07-25.:(1965-),,,,,.©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,[2],,,,,[3],,11.11):;2)BCD2223:();3)W7001:;4)TM2902C:;5)721,;6)FA1104:;7)HH22:;8)TA.XT2I:StableMicroSystem1.21):;2):1.31.3.11.3.21):(80,90,95)0.5%(10,15,20s),,,2):,,,,:0.5,2.0,3.0,4.0min;30,60,90s;10,15,25s,12min,,3):,(0.5%,1.5%2.5%)5min,;,2.5%10,20,30min,4):2.0%5,15,25min,,(1.5%2.5%3.5%)15min,5):,:-0.1MPa,-0.07MPa,-0.04MPa,2.5%,1.3.3.1.3.2,-35,25min,,1.3.4.2.5%+0.3%2.5%,,3min-25,1.3.5TA.XT2I,P/2N;2.0mm/s;(Fmax)1.3.6AOAC[4],85%,,68,,,,642.5nm660nm,:=7.12A660.0nm+16.8A642.5nm22.111©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,,[5],,,(80,90,95)0.5%(10,15,20s),,,,,[6],,,,,2.2,,,;,,,,,,,,,,11/W/min,3140.5,2h,,2.0,2h,,3.0,2h,,4.0,2h,314W,3.0min4460.5,3h,,1.0,,3h,,1.5,,3h,1,314W,0.5,2.0,3.0,4.0min4,1h,,,;2h,3.0min,446W,2h,,3h,1.5min,1min1.5min,446W0.5min2.3,(0.5%1.5%2.5%)5min,22/%3.5h0.53/101.53/102.53/102,,2.0%10,20,30min,2h,,4h10min;20min50%,;30min50%,20min30min10min2.42.0%5,15,25min,3h,5min,25min15min,,,,(1.5%2.5%3.5%)15min,:,5;,4;,3;,2;,1;,0.5,33,2.5%15min21©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.3/%/h2341.54.03.53.02.54.54.03.53.54.03.53.52.53(-0.1MPa,-0.07MPa,-0.04MPa),,,,,2.5%,,,,4h,,2.5%CA,2.62.6.1,2.5%+0.3%2.5%,,3min-25,,4h,,1312313,,,,,,,,,2.6.2.442.5%+0.3%2.5%4h,ab,,,51),,446W30s2),2.0%2030min,,3)(16)31©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.320/dPas-202d/dPas0.4%3.80175.00.1%110.0700.00.2%260.01200.00.3%300.01300.00.4%,0.3%,0.1%,3,0.1%0.2%,,0.2%0.3%,,0.2%,0.2%,pH,,33pH3,pH,,pH34,,,pH35,pH(pH810),,,4,,,11,0.2%,(pH35),-,,,:[1],,.[J].,1986(1):811.[2],.[J].,1995(6):1419.[3].[J].,1999(9):1214.(9)G262a,,G262a,2,,S262a,:[1].[M].:,1997.[2].[M].:,2001[3]JONESJD,etal.Biologicalmethodforprotectionof62positionofsucroseanditsuseinsynthesisofdisaccharidehigh2intensitysweet2ener[J].BiotechandBioen,1992(39):203210.(13),2.5%15min,4)2.5%,5),,,,,:[1].[M].:,1998.[2]ANCOSBD,GONZALEZEM,CANOMP.EllagicAcid,Vita2minC,andtotalphenoliccontentsandradicalscavengingcapacityaffectedbyfreezingandfrozenstorageinraspberryfruit[J].JA2gricFoodChem,2000(48):45654570.[3]AVILAIMLB,SILVACLM.Modellingkineticsofthermaldegradationofcolourinpeachpuree[J].JournalofFoodEngeneer2ing,1999(39):161166.[4]PATRICIACUNNIFF.OfficialmethodsofanalysisofAOACinter2national[M].Maryland:AOACInternational,1997:2728.[5]HAYAKAWAK,TIMBERSGE.Influenceofheattreatmentonthequalityofvegetable:changesinvisualgreencolur[J].JournalofFoodScience,1977,42(3):778781.[6]WHITERC,JONESID,GIBBSE.Determinationofchlorophylls,chlorophyllides,pheophytins,andpheophorbidesinplantmaterial[J].JFoodSci,1963,28:431436.61©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.