津产结球白菜真空预冷试验研究  

Experimental Investigation on Vacuum Pre-cooling Processing of Tianjin Cabbages

作　　者：申江[1] 张于峰[1] 邹同华[2] 刘洋[2] 

机构地区：[1]天津大学环境科学与工程学院 [2]天津商学院机械工程学院

出　　处：《农业机械学报》2006年第8期86-88,共3页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：以天津产高桩型结球白菜作为试验对象,研究了结球白菜处理量与真空预冷时间及干耗损失之间的关系。用保鲜膜把结球白菜密封,置于两侧开孔的包装箱内,与未加包装的结球白菜进行不同位置的温度对比分析;研究了保鲜包装对结球白菜真空预冷效果的影响。提出了预冷时间与容积率的关系式及结球白菜处理量对干耗损失量的关系式。Dependence of processed amount on the vacuum pre-cooling time and weight loss has been investigated for long-stem Chinese cabbages produced in Tianjin. Prior to the vacuum pre-cooling process, the cabbages were wrapped with fresh-keeping packaging film and put into a carton with two sides opening. A comparison study was carried out with unpacked cabbages to analyze the relationship between temperature and position within the carton. The influence of the vacuum pre-cooling of the packing films used on Tianjin＇s cabbages has been fully analyzed. Based on the experimental results, two correlation expressions have been obtained for the cabbage pre-cooling time and the volume ratio, and the relations between cabbage weight loss and its processed amount.

关 键 词：结球白菜 蔬菜冷链 真空预冷 试验 

分 类 号：S609.3[农业科学—园艺学] S634.1