荔枝果实通风预冷试验研究  

Study on Forced-air Pre-cooling of Litchi Fruits

作　　者：段洁利[1] 杨洲[1] 马征[1] 赵春娥[1] 

机构地区：[1]华南农业大学工程学院,广东广州510642

出　　处：《食品科学》2007年第7期504-507,共4页Food Science

基　　金：国家自然科学基金项目(30300210)

摘　　要：利用通风预冷试验台,测定了不同条件下通风预冷过程中荔枝果实的温变特性,研究了冷风温度、通风速度及果实在包装箱中的位置对预冷速度的影响,明确了荔枝果实通风预冷的合理风速,为开发强制通风预冷设备提供了基础数据和理论依据。Pre-cooling is the key factor in the modem circulation system of pre-cooling fruits and vegetables. It is also the first operation in the cold chain, and is essential for perishable produce in nature. Rapid cooling has been clearly shown to prolong the storage life of freshly harvested produce. Forced-air cooling is the most versatile and widely used among all cooling methods. A forced-air pre-cooling experimental unit was thus established. The Litchi temperature characteristic curves of forced-air pre-cooling process in different experimental conditions were obtained. The pre-cooling time of Litchi was discussed Under the influence of different cool-air temperature, flow rate and litchi position in fruit box. The test results showed the reasonable air velocity obtained for Litchi pre-cooling, so as to provide foundation and theoretical basis for design of forced-air pre-cooling system-less than 1 m/s.

关 键 词：预冷 通风 荔枝 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]