搜索结果: 1-5 共查到“工学 storage temperature”相关记录5条 . 查询时间(0.023 秒)
egradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature
Tomato Fruit Color
2016/6/2
Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
Effect of storage temperature on the quality of dry fermented sausage Polican
vacuum-packed products oxidation changes sensory evaluation biogenic amine and polyamine content chemical parameters
2014/2/25
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing per...
Effect of Polypropylene Film Packaging and Storage Temperature on Chemical Components and Quality Stability of Welsh Onion
welsh onion modified atmosphere packaging temperature
2009/7/7
Chemical components and quality of Welsh onion (Allium fistulosum L.) wrapped roughly or completely heat-sealed with orientated polypropylene (OPP) film were investigated during storage at 5 and 20°C....
1-MCP处理和贮藏温度对黑宝石李果肉褐变的影响（Effect of 1-MCP Treatment and Storage Temperature on Pulp Browning of Friar Plum (Prunus salicina Lindell. cv. Friar)）
黑宝石李 果肉 褐变 贮藏温度 1-MCP
2010/4/1
为了探明李果实褐变机理并抑制褐变，研究了1-MCP处理和贮藏温度对黑宝石李果肉冷害褐变、机械伤褐变、多酚氧化酶（PPO）活性、总酚含量和乙烯释放的影响。结果表明，黑宝石李果实在（0±0.5）℃和（3±0.5）℃条件下分别贮藏75d和60d会发生果心的冷害褐变，在（7±0.5）℃下不会发生冷害褐变，但贮藏期短；机械伤诱导李果实在冷藏2d后发生近果皮处果肉的褐变症状。5μL/L 1-MCP处理李果实1...
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
recrystallization formulation storage temperature ice cream
2008/3/25
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...