Effect of the packing material and temperature on the quality characteristics of dehydrated carrot during storage

被引：0

作者：

Zhao, Xiaoxiao ^{[1
]}

Wang, Dan ^{[1
]}

Ma, Yue ^{[1
]}

Zhao, Xiaoyan ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr,Key Lab Urban Agr North, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Minist Agr PRChina,Key Lab Biol & Genet Improveme, Beijing 100097, Peoples R China

来源：

RENEWABLE ENERGY AND ENVIRONMENTAL TECHNOLOGY, PTS 1-6 | 2014年 / 448-453卷

关键词：

Storage Temperature; The packing Material; Dehydrated Carrot; Quality; COLOR;

D O I：

10.4028/www.scientific.net/AMM.448-453.1115

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

In order to maintain quality of dehydrated carrot during storage, the effect of storage temperature and packing material on dehydrated carrot was studied. Quality changing of dehydrated carrot packed in aluminum foil bag (AF) and high-density polyethylene (HDPE) at low temperature or room temperature were evaluated during storage. The results showed that the quality of samples in four packing methods had a reduction. The samples in AF underwent the least reduction in quality. The thermal degradation kinetics of carotenoids in dehydrated carrot was followed the first order thermal degradation kinetics reaction. The retention of carotenoids in AF was higher than that in HDPE. The k was the least. The value of non-enzymatic browning (NEB) increased. Samples in HDPE had lower quality than the samples in AF.

引用

页码：1115 / 1118

页数：4

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