摘要
将厨余垃圾鸡蛋壳进行预处理,研究有膜和无膜鸡蛋壳反应生成过氧化钙的含量。研究发现,无膜鸡蛋壳中过氧化钙含量为54.28%,有膜鸡蛋壳中过氧化钙含量为50.97%。利用所制备的过氧化钙对香蕉和草莓进行保鲜研究,发现随着时间的推移,过氧化钙添加量越大,水果的失重率越小,没有添加过氧化钙保鲜剂的样品失重率最大。结果表明,过氧化钙能抑制香蕉和草莓的水分流失,延长保鲜期,具有较强的保鲜作用。
The eggshell of kitchen waste was pretreated to study the content of calcium peroxide produced by the reaction of eggshell with and without film.It was found that the content of calcium peroxide in the sample without membrane was 54.28%,and that in the sample with film was 50.97%.The preservation of bananas and strawberries with calcium peroxide was studied.With the passage of time,it was found that the higher the amount of calcium peroxide was added,the lower the weight loss rate of fruits was.The weight loss rate of samples without calcium peroxide preservative was the highest.The results showed that calcium peroxide could inhibit the water loss of bananas and strawberries,prolong the fresh-keeping period,and had a strong fresh-keeping effect.
作者
闫宗兰
杨福生
赵鹏英
潘虹
卜路霞
YAN Zong-lan;YANG Fu-sheng;ZHAO Peng-ying;PAN Hong;BU Lu-xia(School of Basic Science,Tianjin Agriculture University,Tianjin 300384,China)
出处
《湖北农业科学》
2020年第17期128-131,共4页
Hubei Agricultural Sciences
基金
国家自然科学基金青年基金项目(51703164)
2019年天津市社科界千名学者服务基层活动大调研应用(合作)项目(1903093)
天津农学院教育教学改革项目(2018-B-28)。
关键词
过氧化钙
厨余垃圾
鸡蛋壳
水果保鲜
calcium peroxide
kitchen waste
egg shell
fruit preservation
