食品工业科技2018，Vol.39Issue(6)：270-274,280,6.DOI:10.13386/j.issn1002-0306.2018.06.050
草莓真空预冷理论分析及实验研究
Theoretical analysis and experimental study on strawberry vacuum pre-cooling
吴冬夏 1申江 1张川 1丁峰1
作者信息
- 1. 天津商业大学制冷技术重点实验室,天津300134
- 折叠
摘要
Abstract
In order to study the effect of different pre-cooling pressure on vacuum pre-cooling of Strawberry,the mathematic model of strawberry vacuum pre-cooling was established firstly and the theoretical analysis was carried out.It was concluded that the water vapor diffusion of strawberry surface was proportional to the square root of surface temperature and was inversely proportional to the pressure in the cabin.Then,the vacuum pre-cooling experiment was carried out on the strawberries at 0.5,0.8 and 1.0 kPa respectively.The experimental results showed that the variation of cabin temperature had no concern with the pre-cooling pressure,and under different pre-cooling pressure,the relative humidity changed in the same trend.The lower the pre-cooling pressure,the higher the cooling rate and the lower the rate of water loss,the weaker the respirtion intensity after pre-cooling,when the pre-cooling pressure was 0.5 kPa,the cooling rate was 2.36 ℃/(kg· h),the rate of water loss was 1.67％,and the respiration rate was 12 mg CO2/(kg·h),and the lower the pre-cooling pressure,the greater the difference in temperature drop of the same strawberry at different positions (strawberry surface,strawberry 1/4,strawberry Center);the soluble solids content of strawberry was not affected by the pre-cooling pressure.关键词
真空预冷/理论分析/预冷压力/草莓/品质Key words
vacuum pre-cooling/theoretical analysis/pre-cooling pressure/strawberry/quality分类
轻工纺织引用本文复制引用
吴冬夏,申江,张川,丁峰..草莓真空预冷理论分析及实验研究[J].食品工业科技,2018,39(6):270-274,280,6.
