蔬菜冷、热加工后品质变化与力学参数间的定量关系研究

项目名称： 蔬菜冷、热加工后品质变化与力学参数间的定量关系研究

项目编号： No.31271909

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 李云飞

作者单位： 上海交通大学

项目金额： 82万元

中文摘要： 蔬菜加工往往经过清洗、烫漂、烹饪、杀菌、冷却、冻结等不同过程，使细胞组织软化、膨胀、分离甚至破碎，导致蔬菜口感下降。从材料力学角度看，构成蔬菜的物质成分、结构和聚集状态发生了变化，从而导致材料的力学性能发生了变化。从生物化学角度看，反应底物、反应产物和相关酶的活性发生了变化，导致蔬菜风味、色泽和营养变化。在生物化学和材料力学之间一定存在着内在的定量关系，科学地建立其对应关系对于提高蔬菜加工质量具有指导意义。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。本项目拟从生物力学出发，在更宽的温度范围内（130℃至-30℃）对典型蔬菜进行扫描性的试验研究，重点关注细胞壁组分变化与细胞内营养成分变化的关联性，从数量上建立起蔬菜营养品质与力学参数间的关联图。

中文关键词： 蔬菜；冷热加工；力学特性；营养成分；

英文摘要： Cleanning,blanching,cooking,sterilizing,cooling and freezing are common processing mehtods for vegetable, in which usually result in tissue softening, expanding,brokening and unfavorable flavor. There must be some changes,from a point of view of material mechanics, among substances, structures and cohesive states of vegetable and some changes,from a point of view of biochemistry, among reaction substrates,reaction produces and related enzymes which cause discolor and nutrient loss. There must be intrinsic relationship between biochemistry and material mechanics. The work to find the quantitive relationship between the quality and mechanics is significant. Vgetables processed quality have been studied by many researchers all the world, however most of works have been paid to either technologies with quality or technologies with textures. The quantitive relationship between the qualites and mechanics is very few. The objective is to find the relationship between the qualies and mechanics from 130℃ to -30℃, and give correlation figures illustrating biochemical and material mechanical parameters.

英文关键词： vegetable；freezing and cooking processing；mechanical property；nutrient elements；