Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 156 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024727

Parameter optimization and effect on storage property of vacuum precooling soybean

  • ZHANG Xiaojuan ,
  • LIU Guishan ,
  • YU Jiangyong ,
  • LI Xiaorui ,
  • ZHANG Haonan
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  • 1(School of Agriculture,Ningxia University,Yinchuan 750021,China);
    2(School of Physics and Electronic-Electrical Engineering,Ningxia University,Yinchuan 750021,China)

Received date: 2020-06-12

  Revised date: 2020-07-21

  Online published: 2020-12-30

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Abstract

In order to study the effect of vacuum precooling on storage property of post-harvest soybeans,this experiment used the fresh soybean as test material to find the optimum vacuum precooling parameters and compare the changes of quality indexes during storage.The results showed that the optimal precooling parameters were as follows:precooling final temperature was 5 ℃,water replenishment was 3%,treatment capacity was 2.5 kg.At that moment,the weight loss rate was 2.8%,the precooling time was 780 s,and the storage quality was good after vacuum precooling.Compared with the cold storage precooling and the control group,vacuum precooling could effectively maintain the nutritional quality and delay the change of respiration rate and hardness during storage.Meanwhile,it could inhibit the increase of weight loss rate and malondialdehyde contents of soybean.Therefore,vacuum precooling could effectively reduce the nutritional loss,inhibit deterioration of soybeans and extend shelf life.

Key words： vacuum precooling; green soybean; parameter optimization; storage property

Cite this article

ZHANG Xiaojuan , LIU Guishan , YU Jiangyong , LI Xiaorui , ZHANG Haonan . Parameter optimization and effect on storage property of vacuum precooling soybean[J]. Food and Fermentation Industries, 2020 , 46(23) : 156 -161 . DOI: 10.13995/j.cnki.11-1802/ts.024727

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