Effect of vacuum precooling on fresh preservation of pea sprouts

机译：真空预冷对豌豆芽保鲜的影响

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Vacuum precooling has been used as a rapid cooling method for pea sprou. Vacuum precooling of pea sprous were carried on at precooling end-temperature of 2°C, with the un-vacuum precooling as control. The effect of various physiological and biochemical properties of pea sprous under different processing was studied. The results showed that vacuum precooling could inhibite the increase in respiration intensity and corase fiber, slow down the decrease in ascorbic acid and chlorophyll. The vacuum cooling treatment can extend the shelf life of the pea sprous.

机译：真空预冷已被用作豌豆泥的快速冷却方法。在2℃的预冷结束温度下对豌豆粉进行真空预冷，并以无真空预冷为对照。研究了豌豆粉在不同加工条件下各种生理生化特性的影响。结果表明，真空预冷可以抑制呼吸强度和纤维纤维的增加，减缓抗坏血酸和叶绿素的减少。真空冷却处理可以延长豌豆粉的保质期。

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来源
《2009 conference on the key technology of horticultural produce》|2009年|4-6|共3页
会议地点 Beijing(CN)
作者
Zong Wei; Li Bo;
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作者单位

School of Food and Biological Engineering, Zhengzhou University of Light Industry,Zhengzhou. China, 450002;

College of Food Engineering,Henan Institute of Science and Technology,Xinxiang,China, 453003;

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会议组织
原文格式 PDF
正文语种 eng
中图分类园艺;
关键词
Vacuum cooling; pea sprous; properties;

机译：真空冷却；豌豆属性;

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Effect of vacuum precooling on fresh preservation of pea sprouts

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