红外热成像技术在研究不同果蔬真空预冷特性中的应用  

Application of Infrared Thermography System in Studying the Cooling Characteristics of Different Vegetables during Vacuum Cooling Process

作　　者：张哲平[1] 宋小勇[2] 李云飞[1] 

机构地区：[1]上海交通大学农业与生物学院陆伯勋食品安全研究中心,上海200240 [2]上海交通大学制冷与低温工程研究所,上海200240

出　　处：《科技通报》2009年第3期295-299,304,共6页Bulletin of Science and Technology

基　　金：国家自然科学基金(30771504)

摘　　要：选取表面结构存在较大差异的三种蔬菜:番茄(Lycopersicum esculentum)、双孢菇(Agaricus bis-porus)、青菜(Brassica campestris L.ssp.chinensis(L.)Makino.var.communis Tsen et Lee)作为研究对象,利用红外热成像技术在终压为300Pa的真空预冷中,研究它们表面温度的变化情况。结果表明:双孢菇表面降温效果最好,青菜次之,番茄最差;而且双孢菇在预冷过程中,表面会有过冷现象发生;青菜的叶部与茎部相比,叶部的降温速率和复压阶段的升温速率都较快;此外,在青菜表面的轻微损伤处出现了局部低温。Infrared Thermography System was used to monitor the surface temperatures of tomato,mushroom and greeengrocery which have different surface characters during vacuum cooling at 300Pa. The results showed that the changes of surface temperatures were significantly different among different vegetables, mushroom had the best cooling efficiency,followed by greengrocery,then tomato. It was also found that the temperature of greengrocery leaf dropped faster than that of stem ,and increased quickly during the pressure restoring process. In addition ,mushroom showed supercooling on the whole surface during process,and local lower temperature also occurred at the damaged greengrocery surface.

关 键 词：真空预冷 红外热成像 果蔬 测温 

分 类 号：S379.1[农业科学—农产品加工] TN219[农业科学—农艺学]