期刊
JOURNAL OF FOOD PROCESS ENGINEERING
卷 35, 期 6, 页码 915-922出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1745-4530.2011.00641.x
关键词
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资金
- National Natural Science Foundation of China [30771504]
To investigate the damage of cell membrane induced by vacuum treatment at different pressure reduction rates, the onion epidermis was subjected to three different pressure reduction rates in a miniaturized, visual and vernier regulation experimental setup. The results of physical tests agreed well with the result of optical microscopy, which showed that treatment at the medium pressure reduction rate resulted in minimum changes in the spaces between the cell membrane and cell wall, water loss, relative electrical conductivity, color and micromechanical properties. Experimental results showed that the pressure reduction rate had obvious effects on the cell membrane integrity of vacuum-treated onion epidermis.
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