草莓真空预冷及冷藏实验研究  

Experimental Study on Vacuum Per-Cooling and Refrigeration for Strawberries

作　　者：姜莎[1] 刘颖[1] 刘宝林[1] 张威[1] 

机构地区：[1]上海理工大学能源与动力工程学院,上海200093

出　　处：《制冷技术》2012年第1期39-41,45,共4页Chinese Journal of Refrigeration Technology

基　　金：上海市重点学科建设资助项目(S30503)

摘　　要：通过实验研究了真空预冷对草莓的低温冷藏的影响作用。主要是测定在不同真空预冷条件下和4℃下冷藏处理后草莓的品质指标。对草莓的内部温度变化及失水情况进行比较,探讨草莓能尽快降温和最少失水的条件,以寻求最佳的环境真空压力和最小能耗。The effect of vacuum pre-cooling on cold storage for strawberries was investigated experimentally..In different vacuum pre-cooling conditions,the quality standards were tested,and the internal temperature changes and situation of losing moisture of strawberries were analyzed.Moreover,the key purpose is that explore the conditions of the fastest of the cooling and least fluid loss as soon as possible,seeking the best environment vacuum pressure and minimal energy consumption.

关 键 词：真空预冷 冷藏 草莓 球状果蔬 最适压力 保鲜 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]