红外表面加热结合冷冻处理对葡萄自动脱皮效果的影响

doi:10.3969/j.issn.1673-1689.2023.02.010

首页 > 过刊浏览>2023年第42卷第2期 >66-72. DOI:10.3969/j.issn.1673-1689.2023.02.010

红外表面加热结合冷冻处理对葡萄自动脱皮效果的影响
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                        10.3969/j.issn.1673-1689.2023.02.010
                    
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Effect of Infrared Surface Heating Combined with Freezing Treatment on Automatic Peeling of Grapes

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摘要:

为了实现对冷冻葡萄的快速、高效脱皮，采用冻前红外表面加热处理和冻后红外表面加热处理2种方式，探索不同时间红外表面加热预处理结合冷冻手段对葡萄自动脱皮效果的影响。结果表明，冻前红外表面加热处理5 min以上能够使葡萄果皮出现明显的开裂现象，自动脱皮效果明显，然而过长时间的红外处理也会导致葡萄硬度、颜色等指标的下降。冻后短时红外处理能够更好保持葡萄的品质，1 min的红外表面加热能够保证葡萄在未解冻的前提下出现裂口，从而使得后续可以采用各种手段使葡萄实现自动脱皮。

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To achieve rapid and efficient peeling of frozen grapes, the effects of infrared surface heating pretreatment combined with freezing on automatic peeling of grapes with different treated duration were explored. Two methods including infrared surface heating before freezing and infrared surface heating after freezing were applied in this study. The results showed that the infrared surface heating treatment for more than 5 minutes before freezing could cause obvious cracking of the grape peel, and the automatic peeling effect was obvious. However, the long-term infrared processing caused the decrease of grape hardness, color and other indicators. The short-term infrared treatment after freezing could better maintain the grape quality. The grapes were cracked without thawing could be ensured by 1 minute of infrared surface heating, therefore various methods could be used to automatically peel the grapes in the subsequent steps.

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陈纪算,姜齐永,卢利群,张慜*.红外表面加热结合冷冻处理对葡萄自动脱皮效果的影响[J].食品与生物技术学报,2023,42(2):66-72.

CHEN Jisuan, JIANG Qiyong, LU Liqun, ZHANG Min*. Effect of Infrared Surface Heating Combined with Freezing Treatment on Automatic Peeling of Grapes[J]. Journal of Food Science and Biotechnology,2023,42(2):66-72.

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在线发布日期: 2023-03-07
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