结球白菜干耗的真空预冷实验研究  

Experimental Study on Vacuum Pre-cooling for Chinese Cabbages' Weight Loss

作　　者：刘洋[1] 李砚泉[1] 申江[2] 邹同华[2] 

机构地区：[1]海信(北京)电器有限公司,北京102600 [2]天津商学院,天津300134

出　　处：《制冷学报》2007年第1期18-21,共4页Journal of Refrigeration

摘　　要：以天津产高桩型结球白菜作为实验的对象,研究结球白菜处理量与预冷时间之间的关系,总结出结球白菜处理量与干耗损失之间的经验公式。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和干耗的对比分析,得出包装对结球白菜真空预冷效果的影响。根据捕水理论计算,拟合出结球白菜干耗计算的理论公式,并由实验验证了合理性。Long stem Chinese cabbages planted in Tianjin were used as experimental samples. The relationship between handling capacity and vacuum pre- cooling＇s time was investigated. The empirical equation of the relationship between weight loss and handling capacity of Chinese cabbage was achieved. Chinese cabbages were wrapped with preservative film and were put in the boxes which had holes in both sides. The effect of using wrapping boxes and preservative film on vacuum pre- cooling of Chinese cabbages was analyzed. Based on vapor condensation theory, the equation of Chinese cabbage＇ s weight loss was fitted and it was confirmed by the experimental data.

关 键 词：园艺学 蔬菜冷链 真空预冷 实验研究 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]