Damage Of Fresh-cut Vegetables During Centrifugal Dehydration And Rheological Properties Of Cucumber

Fresh-cut vegetable refers to the ready-to-eat vegetable products which can be processed by grading,cleaning,peeling,cutting,preservation and packaging.They have the characteristics of convenience,sanitation and freshness,which are deeply loved by consumers.In recent years,researchers have gradually increased the research on fresh-cut vegetables,and related technologies have also been rapidly developed.With the improvement ofhuman's living standards and the acceleration ofthe pace of life,more and more fresh-cut vegetables have entered our daily life.However,fresh-cut vegetables have the characteristics of serious quality loss,vulnerability to microbial contamination and low retention rate in the process of actual processing.It greatly restricts the development of the fresh-cut vegetable industry.Three different types of vegetables were selected in the research,cucumber as fruit vegetable,potato as root vegetable and lettuce as Ieaf vegetable.The loss of fresh-cut vegetables in high-speed centrifugal dehydration was discussed.The damage and quality characteristics of centrifugal vegetable were evaluated by means of sensory evaluation,mechanical damage rate and surface water content.The optimum dewatering conditions of three fresh-cut vegetables were discussed in five aspects:vegetable tuber size,centrifugal dewatering time,centrifugal rotating speed,centrifugal start-stop acceleration and centrifugal basket diameter.The optimum dewatering treatment schemes of three vegetables were determined by orthogonal design.Puncture test,stress relaxation test,creep test and TPAtest were carried out to determine the basic rheological properties of cucumber.The relationship between rheological properties and centrifugal conditions was studied during cucumber dehydration.Since different test conditions and methods will produce different rheological properties,in order to make the test results stable and comparable.The material and test conditions are standardized,and the test conditions are optimized to reflect the rheological properties ofcucumber more accurately.According to the optimized experimental conditions,the rheological properties of cucumber were tested,the basic rheological properties of cucumber were determined,and the damage characteristics of cucumber during centrifugation were discussed.On this basis,further optimization design of equipment and process parameters in centrifugal dehydration process was carried out to reduce the mechanical damage rate of vegetable raw materials.It will improve the quality of fresh-cut vegetables after centrifugal dehydration and extend the shelf life.