蔬菜在冷藏条件下的水分损失

Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI:10.1016/S0008-3860(71)74219-6

L. van den Berg, C.P. Lentz

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引用次数: 7

摘要

在与普通冷藏条件相似的条件下，测定了5种马铃薯、3种洋葱、2种卷心菜和胡萝卜以及1种防风甘蓝和芜菁的蒸腾系数。蒸腾系数的平均值可分为三个大范围:高(500-850 mg/(kg, hr, mm Hg));胡萝卜和欧芹)，中等(100-250;卷心菜和芜菁甘蓝)和低(10-80;土豆和洋葱)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Moisture Loss of Vegetables under Refrigerated Storage Conditions

Coefficients of transpiration of five varieties of potatoes, three varieties of onions, two varieties of cabbage and carrofe and one variety of parsnips and rutabagas (turnips) were determined under conditions similar to those in ordinary refrigerated storage. Average values of the coefficient of transpiration could be grouped into three broad ranges: high (500-850 mg/(kg, hr, mm Hg); carrots and parsnins), intermediate (100-250; cabbage and rutabagas) and low (10-80; potatoes and onions).

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