蔬菜冷、热加工后品质变化与力学性能关系的研究进展

Advance in relationship between quality changes and mechanics of vegetables after thermal processing

中文关键词:  蔬菜  加工  品质  力学性能

英文关键词:vegetable  processing  quality  mechanics

中文摘要:

      蔬菜加工往往使细胞组织软化、膨胀、分离甚至破碎, 导致蔬菜风味和口感下降。关于蔬菜加工后的质量问题, 虽然受到国内外许多学者的重视, 然而, 这些研究或者局限于加工条件与力学性能的关系; 或者局限在加工工艺与品质指标的关系上, 在生物化学指标与力学性能参数之间缺乏关联性研究。本文从冷、热加工后蔬菜细胞形态、力学性能及营养品质的变化三个方面入手, 介绍了目前国内外相关研究的进展。

英文摘要:

      Processing mehtods for vegetable usually result in tissue softening, expanding, brokening and unfavorable flavor. Vegetables processed quality have been studied by many researchers all the world, however, most of the works have been paid to either technologies with quality or technologies with textures. The studies on quantitive relationship between the qualites and mechanics is very few. In this paper, the research progress on the processed quality of vegetables were reviewed covering the effect of processing on cellular morphology, mechanical property and nutritional quality.