食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 326 - 335

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041643

响应面法优化差压预冷最佳参数对灵武长枣贮藏品质的影响

  • 陶胜 ,
  • 张瑞 ,
  • 李宇航 ,
  • 庞玲玲 ,
  • 陈兰 ,
  • 姜瑜倩 ,
  • 李喜宏
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  • 1(天津科技大学 食品科学与工程学院,天津科技大学省部共建食品营养与安全国家重点实验室,天津,300457)
    2(中国农业科学院农产品加工研究所,北京,100081)
    3(天津商业大学,工程热物理基础及工程国际联合研究中心,天津,300133)
第一作者:硕士研究生(李喜宏教授和姜瑜倩副教授为共同通信作者,E-mail:lixihong@tust.edu.cn;jiangyuqian@tust.edu.cn)

收稿日期: 2024-11-20

  修回日期: 2025-02-28

  网络出版日期: 2025-11-03

基金资助

山东省重点研发计划项目(2024TZXD033);陕西省自然科学基础研究计划项目(2024JC-YBQN-0175)

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Parameters optimization of differential pressure precooling by response surface methodology and their effects on the storage quality of Lingwu long jujubes

  • TAO Sheng ,
  • ZHANG Rui ,
  • LI Yuhang ,
  • PANG Lingling ,
  • CHEN Lan ,
  • JIANG Yuqian ,
  • LI Xihong
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  • 1(College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Institute of Food Science and Technology CAAS, Beijing 100081, China)
    3(International Centre in Fundamental and Engineering Thermophysics, Tianjin University of Commerce, Tianjin 300133, China)

Received date: 2024-11-20

  Revised date: 2025-02-28

  Online published: 2025-11-03

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摘要

针对传统静止预冷冷却速度慢、冷却均匀度低,进而导致采后贮藏品质不佳等问题,该研究以灵武长枣为试材,采用响应面法优化确定最佳差压预冷参数,并探究了该预冷方式对灵武长枣贮藏品质的影响。结果表明,在送风温度0 ℃、风速1.5 m/s、打孔直径25 mm、周转筐间距100 mm条件下预冷效果最佳,预冷效率和冷却均匀度达到5.74 h和0.106。贮藏实验表明,差压预冷可显著降低灵武长枣失重率、维持果实良好外观色泽、延缓果实转色,同时抑制呼吸强度、延缓果实衰老进程,维持较高的可溶性固形物及可滴定酸含量。此外,差压预冷还显著降低了灵武长枣纤维素酶、β-半乳糖苷酶以及多聚半乳糖醛酸酶的活性,延缓了细胞壁降解,抑制了果实软化,有效改善了灵武长枣贮藏品质。该研究为灵武长枣贮藏提供了一种高效、节能、普适的预冷处理方式,对灵武长枣的产业发展具有重要的意义,同时为大宗果蔬物流、贮藏保鲜提供理论基础。

关键词： 灵武长枣; 响应面法; 差压预冷; 贮藏品质; 应用价值

本文引用格式

陶胜 , 张瑞 , 李宇航 , 庞玲玲 , 陈兰 , 姜瑜倩 , 李喜宏 . 响应面法优化差压预冷最佳参数对灵武长枣贮藏品质的影响[J]. 食品与发酵工业, 2025 , 51(19) : 326 -335 . DOI: 10.13995/j.cnki.11-1802/ts.041643

Abstract

Concerning the problems of traditional static precooling, including the slow cooling speed, low cooling uniformity, and the consequent quality loss during postharvest storage, this study employed response surface methodology to optimize the parameters of differential pressure precooling using Lingwu long jujubes as the model materials.Furthermore, the impacts of the precooling parameters on the storage quality of Lingwu long jujubes during preservation were investigated.The results demonstrated that the optimal precooling effects were obtained when the air supply temperature was 0 ℃, the air velocity was 1.5 m/s, with a punching diameter on the plastic tent of 25 mm and a spacing between turnover baskets of 100 mm.The precooling efficiency and cooling uniformity achieved 5.74 hours and 0.106, respectively.The storage experiments after precooling indicated that differential pressure precooling could significantly reduce the weight loss rate of Lingwu long jujubes, maintain their excellent appearance, and delay the discoloration of the fruits.Meanwhile, the respiratory intensity was inhibited and the aging process was delayed, with relatively high contents of soluble solids and titratable acids.Moreover, differential pressure precooling also significantly decreased the activities of cellulase, β-galactosidase, and polygalacturonase in Lingwu long jujubes during storage.As a result, the degradation of cell walls was postponed, the fruit softening was inhibited, and the storage quality of Lingwu long jujubes was effectively improved.This study provides an efficient, energy-saving, and widely applicable precooling treatment method for the storage of Lingwu long jujubes, which is of great significance for their industrial development.Furthermore, it also offers a theoretical basis for the quality maintenance of other fruits and vegetables during transportation and preservation.

Key words： Lingwu long jujube; response surface methodology; differential pressure precooling; storage quality; application value

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