文档介绍：山梨糖醇对西红柿冰点温度影响的实验研究

王莹郑勋周

(哈尔滨商业大学,黑龙江,150028)

摘要目前保鲜技术的综合应用是国际保鲜的流行趋势,本文将真空技术与与冰点调节剂保鲜贮藏技术相结合贮
藏各种果蔬,而实现这一技术的关键是需要准确测量出不同真空压力下果蔬的冰温。本文针对未经任何处理、经 %
浓度、1%浓度、2%浓度山梨糖醇处理过的西红柿,在不同真空压力下对其冰点温度进行了大量测量实验研究,分别
测出常压、80000Pa、60000Pa、40000Pa 和 20000Pa 压力下西红柿的冰温实验值,进而得到各自的冰点温度曲线。实
验结果表明,西红柿冰点下降最大的是常压下的山梨糖醇(2%),下降幅度为-℃,冰点调节效果最好的是山梨糖
醇(2%),在 5 种真空压力下的平均降温幅度为-℃。

关键词冰温保鲜;冰点调节剂;冰点调节剂保鲜;冰点温度;实验研究

Experimental Study on the Effect of Sorbitol on the Ice-temperature of
Tomato
Wang Ying, Zheng Xunzhou
(Harbin University merce, Heilongjiang, 150028,China)
Abstract For the present, prehensive application of preservation technology is the trend of the international
preservation. This paper stored various fruits and bining the ice-temperature regulator preservation technology
with vacuum technology. The key to achieving it needed to measure the ice-temperature of fruits and vegetables under
vacuum pressure. In the views of untreated tomato、treated % sorbitol、treated 1% sorbitol、treated 2% sorbitol, this article
made a large number of experiments about the ice-temperature of tomatoes under different vacuum pressures, and measured
the ice-temperature experiment value under atmospheric pressure、80000Pa、60000Pa、40000Pa and 20000Pa, and then
received the respective ice-temperature curves. The experimental results show that treated 2% sorbito