Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis

doi:10.3969/j.issn.1004-1524.2022.02.19

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (2): 370-377.DOI: 10.3969/j.issn.1004-1524.2022.02.19

• Food Science • Previous Articles Next Articles

Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis

ZHANG Na¹^,²(), ZHOU Muchuan¹^,², WANG Qinggang¹^,², DING Yuxian¹^,², CHEN Aiqiang³

1. College of Civil and Architecture, East China of Jiaotong University, Nanchang 330013, China
2. National Experimental Teaching Demonstration Center of Civil Engineering, East China Jiaotong University, Nanchang 330013, China
3. Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China

Received:2020-12-04 Online:2022-02-25 Published:2022-03-02

Abstract

Abstract:

In order to study the effects of different hot water treatment on the quality of Nanfeng tangerines in storage, the experiments of continuous hot water treatment and variable temperature hot water treatment were carried out,weight loss rate, acid content of soluble solids, hardness, skin structure and internal temperature characteristics during treatment were measured. The results showed that hot water treatment could significantly improve the freshness quality of the Nanfeng tangerines, but the advantage of variable temperature group was more obvious. At the end of storage, the weight loss rate and decay rate in the variable temperature group were significantly lower than those in the control group and the continuous treatment group, maintaining the good texture index, and inhibited the decrease of soluble solids and acid content. The skin structure was smooth without obvious spots.Through the analysis of tissue temperature, it is considered that the enhancement of heat transfer rate in the variable temperature treatment and the extension of treatment time in the continuous treatment were the key factors to improve its freshness quality.

Key words: Nanfeng tangerine, continuous heat treatment, variable temperature heat treatment, storage quality, heat transfer characteristics

CLC Number:

S666

ZHANG Na, ZHOU Muchuan, WANG Qinggang, DING Yuxian, CHEN Aiqiang. Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis[J]. Acta Agriculturae Zhejiangensis, 2022, 34(2): 370-377.

Figures/Tables 6

Fig.1 Variation of the weight loss rate in different treatment groups

Fig.2 Variation of the decay rate in different treatment groups

Table 1 The hardness, elasticity and chewiness of different treatment groups on the 35th day N

质构指标 Texture index	硬度 Hardness	弹度 Elasticity	咀嚼度 Chewiness
Fresh	6.91 a	2.53 a	6.57 a
CK	5.15 c	1.91 c	3.99 b
C1	5.86 b	1.64 c	3.95 b
C2	5.04 c	2.05 ab	4.22 b
D1	5.48 b	2.05 b	4.36 b
D2	6.51 a	2.51 a	5. 90 ab

Fig.3 Variation of soluble solid content and titratable acidity in different treatment groups

Fig.4 Epidermal structure for different treatment group Fresh, Fresh orange sample.a, Microstructure at 5× magnification;b,Microstructure at 40× magnification.

Fig.5 Temperature and heat transfer rate during the heat treatment process for C1、C2、D1 and D2 treatment groups

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Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis

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