热处理对鲜切牛蒡贮藏品质的影响
目的 采用星点设计-响应面法研究了热处理对鲜切牛蒡贮藏品质的影响。方法 对鲜切牛蒡进行不同时间和不同温度的热处理, 处理后的牛蒡切片置于23 ℃±2 ℃条件下5 d(模拟货架期), 对货架结束后的牛蒡色泽L*值、失重率和维生素C(VC)含量进行测定。采用响应面法建立了牛蒡色泽L*值、失重率和VC含量的二次多项数学模型, 并验证了模型的有效性。结果 热处理鲜切牛蒡的最佳处理温度为46.5 ℃, 处理时间28.8 min, 在此条件下, 牛蒡色泽L*值、失重率和VC含量理论值分别为66.07、0.78%和6.16 mg/100 g。实际测得L*值66.13±1.7, 失重率(0.79±0.03)%, VC含量(6.12±0.12) mg/100 g, 与预测值基本一致, 表明所建模型具有较好的预测性能, 可用于指导生产实践。结论 热处理可有效降低鲜切牛蒡贮藏品质的下降。
Objective To evaluate the effect of heat pre-treatment on storage quality of fresh-cut Arctium lappa by central composite design (CCD)/response surface methodology (RSM). Methods Fresh-cut Arctium lappa were treated under different time and temperature combinations and placed on simulated shelf at 23 ℃±2 ℃ for 5 d, then L* value, rate of weight loss and content of vitamin C of fresh-cut Arctium lappa were measured. The adequacy of model equations for predicting the optimum response values were verified by the validated data. Results When the heat pre-treatment parameters were controlled at temperature of 46.5 ℃ and the processing time of 28.8 min, the L* value, rate of weight loss and content of vitamin C of fresh-cut Arctium lappa were 66.07, 0.78% and 6.16 mg/100 g, respectively. The experimental values agreed closely with the theoretical values predicted by RSM models, indicating that the models were adequate for the produce process. Conclusion Heat pre-treatment could effectively delay quality storage degradation of fresh-cut Arctium lappa.
标题：热处理对鲜切牛蒡贮藏品质的影响
英文标题：Effect of mild heat pre-treatment on storage quality of fresh-cut Arctium lappa
作者：
郑义 徐州工程学院食品生物工程学院
李勇 徐州工程学院食品生物工程学
高兆建 徐州工程学院食品生物工程学院
孙烨桐 徐州工程学院食品生物工程学院
赵海睿 徐州工程学院食品生物工程学院
中文关键词:鲜切牛蒡,热处理,贮藏品质,星点设计,响应面法,
英文关键词:fresh-cut Arctium lappa,heat pre-treatment,storage quality,central composite design,response surface methodology,
发表日期：2015-05-20
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