Abstract
This study investigated the heat transfer mechanism and preservation quality of axisymmetric vegetables during cold shock treatment (CST). A simulation model of heat transfer was developed based on geometrical and biological characteristics of the vegetables by finite element difference method. CST for cucumbers and carrots with cold water at 0°C (40 min), 2°C (20, 40 and 60 min) and 4°C (40 min) was conducted to evaluate the relationships between heat transfer characteristics and preservation quality. The comparative analysis shown that the simulated results agreed well with measured results. Meanwhile, in terms of weight loss, firmness and POD activity, CST with cold water at 2°C for 40 min could achieve the most positive effect on preserving cucumbers. The cucumber during treatment experienced whole variable temperature stage and appropriate constant temperature stage so as to reach optimal preservation quality.
Funding statement: This research was supported by the National Natural Science Foundation of China (Grant NO. 51276124 and 51476111), Research Fund for the Doctoral Program of Higher Education of China (No.20130032130006), and by Natural Science Foundation of Tianjin City (Grant No. 16JCZDJC33900).
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