CAJ | 학술논문

测定预冷过程中卷心菜不同部位（表面、二分之一、四分之一）的温湿度变化情况以及贮藏过程中的相关指标来评价不同预冷方式对卷心菜的影响。结果表明，真空预冷的降温速率明显大于风冷的降温速率，降温速率快以及内外温差大是导致卷心菜真空预冷过程中不同部位产生大量“水珠”且水分损失较大的主要原因。综合评价，真空预冷后的卷心菜在贮藏过程中其VC含量、呼吸率等指标上要优于风冷。
측정예랭과정중권심채불동부위（표면、이분지일、사분지일）적온습도변화정황이급저장과정중적상관지표래평개불동예랭방식대권심채적영향。결과표명，진공예랭적강온속솔명현대우풍랭적강온속솔，강온속솔쾌이급내외온차대시도치권심채진공예랭과정중불동부위산생대량“수주”차수분손실교대적주요원인。종합평개，진공예랭후적권심채재저장과정중기VC함량、호흡솔등지표상요우우풍랭。
Some critical indexes including the change of the temperature and humidity in different position of the material (surface, half, quarter) during precooling and storage process were detected to evaluate the effect of different cooling ways on the iceberg lettuce. The experimental results showed that vacuum cooling was more effective to remove this heat than cold room cooling. However , more larger temperature difference between different position of iceberg lettuce and faster cooling rate during vacuum cooling was the main reason for the formation of drop water and for the lager water loss. It seems that the probable reason for this phenomenon was the inner water vapour didn't transfer from the inner of iceberg lettuce to the ourer vacuum environment but condense in the surface of iceberg lettuce during vacuum cooling . In a word , vacuum cooling in some physical and chemical indexes such as vitamin C concentration and respiration rate and so on was better than cold room cooling.