綠竹筍真空冷卻特性研究

真空預冷技術應用於農產品採後處理，已有相當程度的發展，但對於塊狀農產品的相關研究卻非常稀少。綠竹筍是塊狀農產品中較具高經濟價值的作物，本研究進行綠竹筍採收後的真空冷卻處理，並探討真空冷卻處理的溫度與壓力的關係，經由實驗的驗證，綠竹筍經過真空冷卻處理過程可延長綠竹筍的貯藏時間，提升綠竹筍之保鮮期限，使綠竹筍可經由海運方式外銷降低運費，增大國際競爭力，提高農產品之經濟價值並增加農民的收益。

Vacuum cooling technology has been widely applied on the processing of harvested agricultural products; however, scanty researchers were conducted on bulk agricultural products. Bamboo shoots is one of the bulk agricultural products with high economic value. This study focuses on the vacuum cooling progress of harvested bamboo shoots, and discusses the relationship between vacuum cooling temperatures and pressures. The experiments proved that vacuum cooling can extend the storage time of bamboo shoots and prolong the time limit of bamboo shoots preservation so that bamboo shoots can be shipped via sea transportation to lower the freight, improve the global competitiveness, increase the economic value of the agricultural products, and enhance the income of the farmers.