Abstract
This study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%.
Highlights
Vacuum cooling process in food preservationBroccoli (Brassica oleracea var.) is rich in carbohydrates (4.4%), proteins (2.1%), saturated fats (0.1%), polyunsaturated fats (0.2%) and dietary fiber (3.4%)
It was observed that weight loss of broccoli ranged from 0.26 to 2.12% and final temperature ranged from 2.9 and 9.9°C
The factors selected in this study could influence the performance of vacuum cooling
Summary
Broccoli (Brassica oleracea var.) is rich in carbohydrates (4.4%), proteins (2.1%), saturated fats (0.1%), polyunsaturated fats (0.2%) and dietary fiber (3.4%) It contains vitamin C and riboflavin B2 and thiamin B1 and minerals important for human nutrition such as calcium, phosphorus, manganese, magnesium, lipids, iron, potassium, copper, zinc and sodium, which makes it a very appreciated food and indicated for the maintenance of human health (Ding et al, 2014; Hubbard et al, 2017). The water evaporation is performed with the decrease of inner pressure of a chamber where the product is packaged. This technique is often used for cooling leafy vegetables such as lettuce, mushrooms and flowers after harvest
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