ZHANG Jing-rong, XIAO Yun-ru, YU Xiao-sen, WANG Yi, BI Yang. Comparison of application effects of three kinds of portable insulation incubator in fresh keeping of chives[J]. Science and Technology of Food Industry, 2017, (17): 279-282. DOI: 10.13386/j.issn1002-0306.2017.17.054
Citation: ZHANG Jing-rong, XIAO Yun-ru, YU Xiao-sen, WANG Yi, BI Yang. Comparison of application effects of three kinds of portable insulation incubator in fresh keeping of chives[J]. Science and Technology of Food Industry, 2017, (17): 279-282. DOI: 10.13386/j.issn1002-0306.2017.17.054

Comparison of application effects of three kinds of portable insulation incubator in fresh keeping of chives

  • Hotbed chives is a kind of product that cultivated by leek softening, but it easy to rot and sicken. Three kinds of storage effect of cold insulation box of fresh chives were compared in this experiment.Using fresh chives as test materials, and they were put into the incubator, assembly box and foam box. By adding the coolant in the box, the temperature and humidity inside and outside of the 3 kind boxes and the quality changes of hotbed chives were determined, and the heat preservation ability of 3 kinds of cold storage thermal insulation box and the preservation effect of hotbed chives were compared.The results showed that the incubator could keep the lower temperature and humidity inside the box, effectively inhibited the weight loss, rot and turn green of hotbed chives, kept the content of VC and TSS in the hotbed chives, and kept good sensory quality of hotbed chives at the same time. In contrast, The heat insulation box can make the fresh of chives extended to 4d, assembled box preservation can reach 3 d, the foam box preservation was only 2 d, so, the incubator had a better insulation capacity than others.
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