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Document IIF

Effets de différentes températures initiales sur la vitesse de pré-refroidissement et la qualité de la chaîne du froid du brocoli.

Effects of different initial temperature on precooling rate and cold chain quality of broccoli.

Numéro : 1022

Auteurs : LU Y., LIU S., CHEN C., SHANG K., XUE J., WANG X., WANG B., WANG Q.

Résumé

This paper studied the effects of different initial temperatures on the precooling rate and quality changes of broccoli during cold chain circulation. Broccoli at the initial temperature of 12 12℃, 20 20℃ and 27 27℃ were forced forced-air precooled to 3 3℃, respectively, then packed with anti anti-fog film as inner packing and p lastic box as external packing, and moved to the cold room storage at 0 0℃ for 6 days days, simulated transportation at 0 0℃ for 2 days , simulated sales at 0 0℃ for 2 days , measuring precooling time, respiration intensity, weight loss, sensory evaluation, vitamin C, chlorophyll, total phenol contents. The results showed that precooling times of broccoli from the initial temperature of 12 12℃, 20 ℃ and 27 27℃ decreased to 3 3℃ was 35, 70 and 100 min, weight losses were 1.95%, 2.27% and 2.48%, respectively. The respiration inten sity decreased from 3.88, 4.85, 6.21 to 2.65, 2.91, 3.13 mg CO2/(kg· after precooling, respectively. The precooling rate of broccoli at the initial temperature
of 12 12℃ was the fastest, and its quality was maintained the highest during cold chain circulation. After 10 days of cold chain circulation at the initial temperature of 12 12℃, the weight loss was 2.90%, and the contents of VC, chlorophyll and total phenol were 0.54 mg/g, 0.28 mg/g and 11.63 OD OD280 /g, respectively. Compared with the initial value, the retention rates were 62%, 61% and 78%, respectively. Therefore, the lower the initial temperature of broccoli, the faster the precooling rate and the higher the quality during cold chain.

Documents disponibles

Format PDF

Pages : 9 p.

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Effects of different initial temperature on precooling rate and cold chain quality of broccoli.
  • Identifiant de la fiche : 30032505
  • Langues : Anglais
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1022

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