冰温技术应用实验研究  

Experimental Study on Application of Hyo-on Technology

作　　者：申江[1] 王晓东[1] 王素英[1] 张坤生[1] 王燕[2] 

机构地区：[1]天津市制冷技术重点实验室天津商业大学,天津300134 [2]中日友好医院,北京100029

出　　处：《制冷学报》2009年第4期40-45,共6页Journal of Refrigeration

摘　　要：利用冰温技术储藏猕猴桃、库尔勒香梨、大鼠肝脏及羊肉,以普通冷藏和冻藏为对照,研究冰温技术保鲜效果。实验结果表明冰温储藏猕猴桃和香梨分别为80天和100天,好果率均达93%,远优于普通冷藏;冰温库低温高湿条件大大降低了干耗,很好的保持了水分。-1℃冰温条件下,保持大鼠肝脏的活性72小时,与普通冷藏相比大大延长了活体保鲜的时间。-0.5℃冰温储藏的羊肉12天时仍能基本保持原有的鲜度,与普通冷藏相比延长保鲜时间50%以上,与冻藏相比提高了羊肉的保水性能和熟肉率。Kiwifruit, Kuala fragrant pears, rat livers and mutton were stored in a hyo-on storage room to investigate the fresh-keeping effect of hyo-on technology. The experimental results show that with the hyo-on technology the healthy fruit rates of Kiwifruit and Kuala fragrant pears were both 93% for storage time of 80 and 100 days respectively, The weight loss decreased and the water content was well kept because of the low temperature and high humidity in the hyo-on storage room. The activity of the rat livers could be kept for 72 hours under the hyo-on condition of-1 ℃, much longer than that with the conventional cold storage and frozen storage. The mutton stored under the hyo-on condition of -0.5℃ could be kept fresh for 12 days, 50% greater than that with the conventional storage, and the performance of water holding and cooked meat percentage increased compared with frozen storage.

关 键 词：热工学 冰温储藏 冰点 猕猴桃 库尔勒香梨 大鼠肝脏 羊肉 

分 类 号：TB69[一般工业技术—制冷工程] S609.3[农业科学—园艺学]