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Document IIF

L'impact de diverses méthodes de pré-refroidissement et de transport sur la qualité des brocolis.

Effect of different pre-cooling and transportation methods on quality of broccoli.

Numéro : pap. ID: 328

Auteurs : YAN L., LIU S., WANG Z., et al.

Résumé

The effects of room cooling (RC), pressure cooling (PC), room cooling dipping in ice water (IW+RC) and pressure cooling dipping in ice water (IW+PC) on cooling rate of broccoli and the effect of expanded polystyrene case (EPS) with topping ice in the temperature of 28.1~31°C, expanded polystyrene case with top icing and carton with film on the quality of broccoli at 0±0.5°C during the transportation on the temperature and quality of cooled broccoli were studied. The results showed that the pre-cooling time of broccoli from 16.5°C down to 3°C was 60 minutes by pressure cooling, while the pre-cooling time of broccoli from 19.8°C down to 3°C was 180 minutes by room cooling. The core temperature of broccoli dropped from 17.7°C to 11°C by dipping in ice water for 10 minutes, then the temperature dropped down to 3°C by pressure cooling for 45 minutes. The core temperature of broccoli was dropped from 18.6°C to 12°C by dipping in ice water for 10 minutes, then the temperature dropped down to 3°C by room cooling for 65 minutes. The core temperature of cooled broccoli packaged by expanded polystyrene case with top icing was increased from 0°C to 17.6°C and 25°C after 24 and 33 hours in the temperature of 28.1~31°C. 1 day later, the chlorophyll, ascorbic acid, soluble protein and soluble sugar contents of broccoli decreased by 36, 40, 32, and 19%, respectively, and sensory evaluation was grade 3.53, 2 days later, sensory evaluation was grade 1.47. After 20 days at 0°C, the chlorophyll, ascorbic acid, soluble protein and soluble sugar contents of broccoli packaged by expanded polystyrene case with top icing decreased by 25, 37, 42, and 43%, respectively, and sensory evaluation was grade 4.07, while those packaged by carton with film decreased by 26, 39, 43, and 46%, respectively, and sensory evaluation was grade 3.93. Pressure cooling after dipping in ice water was the best one among the four cooling methods. The qualities of broccoli were good and green, which packaged in expanded polystyrene case with top icing and packaged in carton with film after 20 days at 0°C.

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Pages : 6 p.

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    20 €

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Détails

  • Titre original : Effect of different pre-cooling and transportation methods on quality of broccoli.
  • Identifiant de la fiche : 30002467
  • Langues : Anglais
  • Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Date d'édition : 21/08/2011

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