果蔬烫漂护色技术应用研究进展
烫漂护色是果蔬在干燥、油炸、冷冻及储存等加工处理前的一个重要的操作单元。烫漂的主要目的是钝化果蔬中引起不良变化反应的氧化酶, 防止色泽劣变。烫漂方法主要包括化学法和物理法。化学试剂的残留对人的身体健康存在一定的威胁。传统的烫漂技术(热水及蒸汽烫漂)存在传热速度慢、营养损失大、水消耗量巨大、污水处理困难等缺点。因此, 急需开展新的烫漂技术的研究。本研究对各种新型烫漂技术的原理、研究进展、应用现状和局限性等进行了分析和综述, 主要包括微波、红外线、欧姆加热、射频、超高压等, 以期为果蔬烫漂护色技术研究方向提供启示。
Blanching and color-protecting is an essential operation for fruits and vegetables before drying, frying, freezing and storing. The main purpose of blanching is to passivate oxidases which can lead to undesirable changes in fruits and vegetables, and to prevent deterioration of color. The main blanching methods include chemical and physical. Residues of chemical reagents pose a certain threat to human health. Traditional blanching technology (hot water and steam blanching) has the disadvantages of slow heat transfer, large loss of nutrition, huge water consumption and difficulty in sewage treatment. Therefore, it’s urgent to explore new technologies for blanching. This paper analyzed and summarized the principle, research progress, application status and limitations of various new blanching technologies, including microwave, infrared, Ohmic heating, radio frequency, high pressure and so on, in order to provide inspiration for the research direction of bleaching technology.
标题：果蔬烫漂护色技术应用研究进展
英文标题：Research progress in the application of blanching and color-protecting of fruits and vegetables
作者：
张振娜 西北农林科技大学
刘祥宇 西北农林科技大学
王云阳 西北农林科技大学
中文关键词:果蔬,烫漂,新技术,局限性,
英文关键词:fruits and vegetables,blanching,new technologies,limitations,
发表日期：2018-02-07
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