果蔬冷藏工艺与品质衰变理论与实验研究
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摘要
果蔬冷链是果蔬保鲜的系统统工程,冷链系统的合理性直接影响果蔬的采后损失程度。本文对冷链系统的两个核心环节预冷及冷藏进行了探讨,详细研究了两个环节的传热传质现象,果蔬品质的衰变及冷藏工艺的优化。主要内容和结论如下:
1恒温恒湿冷库性能测试及分析
对变频降温与全频降温进行了实验研究,发现变频降温到目标温度所需时间较长,但降温过程平稳,波幅小。研究了气流分布装置对库内温度场的影响,发现孔板均流方式对库内温度场的影响优于传统的单一风机送风、一托二和夹套送风方式;此外,对库门开启对库内热环境的冲击进行了分析,并提出了预防措施。
2果蔬强制通风预冷方式的实验研究
实验研究了湿冷气流温度、湿冷气流速度、湿冷气流相对湿度及预冷床空隙率等因素对苹果及黄瓜预冷过程的影响。结果发现,1.5m/s的湿冷气流速度为苹果和黄瓜的理想操作参数。在不致发生冷害及冻害的前提下,采用低温高湿(80%RH以上)湿冷气流对苹果和黄瓜进行预冷能取得良好的效果。当湿冷气流的速度达到1.5m/s以上时,空隙率的改变对预冷时间的影响不大,可考虑适当增加果蔬处理量;而湿冷气流的速度为0.75m/s以下,空隙率减小会明显增加预冷时间,因此如增加预冷的果蔬量,会明显降低预冷效率。
3预冷过程热、质耦合传递理论研究
建立了类球形果蔬和类圆柱形果蔬预冷过程的传热传质的无量纲数学模型,研究了果蔬内部温度场的分布及一些关键因素(如雷诺数)对预冷过程的影响。得出了预冷类球形果蔬最佳操作雷诺数为7931左右,类圆柱形果蔬最佳操作雷诺数为2787左右。
4果蔬贮藏过程中果蔬品质衰变模型及贮藏工艺优化的研究
应用传质原理分析了荷兰黄瓜内部的传质现象。应用生化反应线性动力学模型和指数动力学模型对8种贮藏工艺条件下荷兰黄瓜的三种关键品质指标(水分、糖度及硬度)的衰变实验数据进行了拟合分析,得出了各贮藏工艺条件下荷兰黄瓜三种品质指标的衰变方程式。比较了分析了各贮藏处理方法的保鲜原理,得出预冷(以2℃、95%RH及风速为1.5m/s的湿冷气流将黄瓜预冷到4℃)或预热处理(置于39℃、95%RH及风速为1.5m/s的恒温恒湿箱中,热空气处理2~4小时)+保鲜袋包装冷藏为荷兰黄瓜的最佳贮藏工艺。
Cold chains is the very systematic engineering of freshness of fruits and vegetables,which is directly related with the loss of of fruits and vegetables after their post-harvest. Pre-cooling and cold storage of the cold chains were discussed. Phenomenon of heat and mass transfer, disintegration of quality and technics of cold story were studied in detail. The main contents and conclusions of this paper are as follows:
1 Testing and analysis on the cold storage with constant temperature and constant humidity
Full-frequency drop in temperature and conversion drop in temperature were compared. The latter has some merits of smooth drop and small amplitude of temperature in despite of shortage of longer time.Several modes of providing wind were studied. Flow equalization with pore plate is better than the traditional modes such as one fan, two fan and jacket. Heat impact on the circumstance in the cold storage was analyzed because of the door open and some precautionary measures were advanced.
2 Experimental study on the forced-air pre-cooling of fruits and vegetables
Experiments on the forced-air pre-cooling of apples and cucumbers were carried out to analyze influence of temperature of cold air, humidity of it, velocity of it and void ratio of apples and cucumbers on pre-cooling process. Velocity of 1.5m/s is the best operation velocity. Good results are obtained with low temperature(no chilling injury) and high humidity air(80%RH above). void ratio of apples and cucumbers has little influence on the pre-cooling time when the air velocity is higher than 1.5m/s, while it has great influence on the pre-cooling time when the air velocity is lower than 0.75m/s. So more fruits and vegetables are advised to be pre-cooled at high air velocity, while which reduce the efficiency of pre-cooling at low air velocity.
3 Theoretical study on the coupling of heat transfer and mass transfer.
Nondimensional mathematical model was established of torispherical fruits and vegetables and qusi-cylindrical fruits and vegetables. Influences of some key parameters(for example,Re) on the pre-cooling process were investigated theoretically. The theoretical analysis was validated by experimental results. 7931 of Re and 2787of Re are the best operation ones respectively for torispherical fruits and vegetables and qusi-cylindrical fruits and vegetables.
4 Study on quality disintegration model of fruits and vegetables and optimization of cold storage craft
Phenomena of mass transfer of Dutch cucumber in cold storage were analyzed in detail on the basis of principle of mass transfer. Linear dynamics model and exponential dynamics model based on biochemical process were applied to fit analysis on experiment datum of the key quality of Dutch cucumber such as water loss, soluble solid content and firmness of Dutch cucumber. Disintegration models of the three kinds of quality were obtained in several conditions of storage. Mechanism of keeping fresh of several storage methods is investigated. It is concluded that cold storage with preservative film after pre-cooling(pre-cooling to 4℃with cold air of 2℃、95%RH and velocity of 1.5m/s) or preheating (storage with 39℃、95%RH and velocity of 1.5m/s for 2~4hours)is the best technics. The results are much helpful for storage of other fruits and vegetables because of their comparabilities.
1恒温恒湿冷库性能测试及分析
对变频降温与全频降温进行了实验研究,发现变频降温到目标温度所需时间较长,但降温过程平稳,波幅小。研究了气流分布装置对库内温度场的影响,发现孔板均流方式对库内温度场的影响优于传统的单一风机送风、一托二和夹套送风方式;此外,对库门开启对库内热环境的冲击进行了分析,并提出了预防措施。
2果蔬强制通风预冷方式的实验研究
实验研究了湿冷气流温度、湿冷气流速度、湿冷气流相对湿度及预冷床空隙率等因素对苹果及黄瓜预冷过程的影响。结果发现,1.5m/s的湿冷气流速度为苹果和黄瓜的理想操作参数。在不致发生冷害及冻害的前提下,采用低温高湿(80%RH以上)湿冷气流对苹果和黄瓜进行预冷能取得良好的效果。当湿冷气流的速度达到1.5m/s以上时,空隙率的改变对预冷时间的影响不大,可考虑适当增加果蔬处理量;而湿冷气流的速度为0.75m/s以下,空隙率减小会明显增加预冷时间,因此如增加预冷的果蔬量,会明显降低预冷效率。
3预冷过程热、质耦合传递理论研究
建立了类球形果蔬和类圆柱形果蔬预冷过程的传热传质的无量纲数学模型,研究了果蔬内部温度场的分布及一些关键因素(如雷诺数)对预冷过程的影响。得出了预冷类球形果蔬最佳操作雷诺数为7931左右,类圆柱形果蔬最佳操作雷诺数为2787左右。
4果蔬贮藏过程中果蔬品质衰变模型及贮藏工艺优化的研究
应用传质原理分析了荷兰黄瓜内部的传质现象。应用生化反应线性动力学模型和指数动力学模型对8种贮藏工艺条件下荷兰黄瓜的三种关键品质指标(水分、糖度及硬度)的衰变实验数据进行了拟合分析,得出了各贮藏工艺条件下荷兰黄瓜三种品质指标的衰变方程式。比较了分析了各贮藏处理方法的保鲜原理,得出预冷(以2℃、95%RH及风速为1.5m/s的湿冷气流将黄瓜预冷到4℃)或预热处理(置于39℃、95%RH及风速为1.5m/s的恒温恒湿箱中,热空气处理2~4小时)+保鲜袋包装冷藏为荷兰黄瓜的最佳贮藏工艺。
Cold chains is the very systematic engineering of freshness of fruits and vegetables,which is directly related with the loss of of fruits and vegetables after their post-harvest. Pre-cooling and cold storage of the cold chains were discussed. Phenomenon of heat and mass transfer, disintegration of quality and technics of cold story were studied in detail. The main contents and conclusions of this paper are as follows:
1 Testing and analysis on the cold storage with constant temperature and constant humidity
Full-frequency drop in temperature and conversion drop in temperature were compared. The latter has some merits of smooth drop and small amplitude of temperature in despite of shortage of longer time.Several modes of providing wind were studied. Flow equalization with pore plate is better than the traditional modes such as one fan, two fan and jacket. Heat impact on the circumstance in the cold storage was analyzed because of the door open and some precautionary measures were advanced.
2 Experimental study on the forced-air pre-cooling of fruits and vegetables
Experiments on the forced-air pre-cooling of apples and cucumbers were carried out to analyze influence of temperature of cold air, humidity of it, velocity of it and void ratio of apples and cucumbers on pre-cooling process. Velocity of 1.5m/s is the best operation velocity. Good results are obtained with low temperature(no chilling injury) and high humidity air(80%RH above). void ratio of apples and cucumbers has little influence on the pre-cooling time when the air velocity is higher than 1.5m/s, while it has great influence on the pre-cooling time when the air velocity is lower than 0.75m/s. So more fruits and vegetables are advised to be pre-cooled at high air velocity, while which reduce the efficiency of pre-cooling at low air velocity.
3 Theoretical study on the coupling of heat transfer and mass transfer.
Nondimensional mathematical model was established of torispherical fruits and vegetables and qusi-cylindrical fruits and vegetables. Influences of some key parameters(for example,Re) on the pre-cooling process were investigated theoretically. The theoretical analysis was validated by experimental results. 7931 of Re and 2787of Re are the best operation ones respectively for torispherical fruits and vegetables and qusi-cylindrical fruits and vegetables.
4 Study on quality disintegration model of fruits and vegetables and optimization of cold storage craft
Phenomena of mass transfer of Dutch cucumber in cold storage were analyzed in detail on the basis of principle of mass transfer. Linear dynamics model and exponential dynamics model based on biochemical process were applied to fit analysis on experiment datum of the key quality of Dutch cucumber such as water loss, soluble solid content and firmness of Dutch cucumber. Disintegration models of the three kinds of quality were obtained in several conditions of storage. Mechanism of keeping fresh of several storage methods is investigated. It is concluded that cold storage with preservative film after pre-cooling(pre-cooling to 4℃with cold air of 2℃、95%RH and velocity of 1.5m/s) or preheating (storage with 39℃、95%RH and velocity of 1.5m/s for 2~4hours)is the best technics. The results are much helpful for storage of other fruits and vegetables because of their comparabilities.
引文
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