多功能果蔬保鲜装置的研制及大白菜真空预冷实验

发布时间：2018-05-09 08:59

本文选题：保鲜装置 + 真空预冷与贮藏　；参考：《制冷学报》2017年01期

【摘要】：本文介绍了一种兼具"真空预冷、减压贮藏、冰温真空干燥"三个功能于一体的果蔬保鲜装置及其工作原理,并对该装置的真空系统、制冷系统、加湿换气系统、控制系统的组成及工作过程进行了详细介绍与分析。利用该装置做了大白菜真空预冷及减压贮藏实验,结果表明,随着舱内压力的降低大白菜真空预冷过程可分为三个阶段:温度缓降、温度骤降及温度持平阶段;以大白菜失水率3.34%等实验数据分析了此装置的技术特点和独特优势。该装置可以从预冷、贮藏两个阶段缩短冷链物流的运转周期,减少果蔬搬运造成的机械损伤,从而将在商业化普及应用中创造更多的经济效益。
[Abstract]:This paper introduces a kind of fruit and vegetable preservation device and its working principle, which has the functions of "vacuum precooling, vacuum storage and ice temperature vacuum drying". The vacuum system, refrigeration system, humidification and air exchange system of the device are also introduced. The composition and working process of the control system are introduced and analyzed in detail. The vacuum precooling and decompression storage experiments of Chinese cabbage were carried out by using this equipment. The results showed that the vacuum precooling process of Chinese cabbage could be divided into three stages with the decrease of cabin pressure: the temperature dropped slowly, the temperature dropped suddenly and the temperature was flat; Based on the experimental data of 3.34% water loss rate of Chinese cabbage, the technical characteristics and unique advantages of this device were analyzed. The device can shorten the operation period of cold chain logistics and reduce the mechanical damage caused by fruit and vegetable transportation in the two stages of pre-cooling and storage, thus creating more economic benefits in the commercial popularization of application.
【作者单位】：天津商业大学天津市制冷技术重点实验室;北京市农林科学院蔬菜研究中心国家蔬菜工程技术研究中心;
【分类号】：TB658

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