Naik Ravindra, Ambrose Dawn C P, Raghavan G S Vijaya, Annamalai S J K
Central Institute of Agricultural Engineering, Industrial Extension Project, TNAU campus, Coimbatore, 641 003 Tamil Nadu India.
Department of Bioresources Engineering, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste. Anne -de-Bellevue, QC Canada H9x 3V9.
J Food Sci Technol. 2014 Dec;51(12):3963-9. doi: 10.1007/s13197-012-0898-2. Epub 2012 Nov 27.
The aim of storage of minimal processed product is to increase the shelf life and thereby extend the period of availability of minimally processed produce. The silicone membrane makes use of the ability of polymer to permit selective passage of gases at different rates according to their physical and chemical properties. Here, the product stored maintains its own atmosphere by the combined effects of respiration process of the commodity and the diffusion rate through the membrane. A study was undertaken to enhance the shelf life of minimally processed multiplier onion with silicone membrane. The respiration activity was recorded at a temperature of 30 ± 2 °C (RH = 60 %) and 5 ± 1 °C (RH = 90 %). The respiration was found to be 23.4, 15.6, 10 mg CO2kg(-1)h(-1) at 5 ± 1 °C and 140, 110, 60 mg CO2kg(-1) h(-1) at 30 ± 2° for the peeled, sliced and diced multiplier onion, respectively. The respiration rate for the fresh multiplier onion was recorded to be 5, 10 mg CO2kg(-1) h(-1) at 5 ± 1 °C and 30 ± 1 ° C, respectively. Based on the shelf life studies and on the sensory evaluation, it was found that only the peeled multiplier onion could be stored. The sliced and diced multiplier onion did not have the required shelf life. The shelf life of the multiplier onion in the peel form could be increased from 4-5 days to 14 days by using the combined effect of silicone membrane (6 cm(2)/kg) and low temperature (5 ± 1 °C).
最少加工产品的储存目的是延长保质期，从而延长最少加工农产品的可供应期。硅树脂膜利用了聚合物根据气体的物理和化学性质以不同速率允许气体选择性通过的能力。在此，储存的产品通过商品呼吸过程和透过膜的扩散速率的综合作用来维持自身的气体环境。开展了一项利用硅树脂膜延长最少加工分葱保质期的研究。在30±2°C（相对湿度=60%）和5±1°C（相对湿度=90%）的温度下记录呼吸活性。去皮、切片和切丁的分葱在5±1°C时的呼吸速率分别为23.4、15.6、10毫克二氧化碳·千克⁻¹·小时⁻¹，在30±2°C时分别为140、110、60毫克二氧化碳·千克⁻¹·小时⁻¹。新鲜分葱在5±1°C和30±1°C时的呼吸速率分别记录为5、10毫克二氧化碳·千克⁻¹·小时⁻¹。基于保质期研究和感官评价，发现只有去皮的分葱可以储存。切片和切丁的分葱没有所需的保质期。通过硅树脂膜（6平方厘米/千克）和低温（5±1°C）的联合作用，带皮分葱的保质期可以从4 - 5天延长至14天。
