热激处理对苹果果实热导率的影响  

Effects of heat shock treatment on thermal conductivity of apple fruit

作　　者：张敏[1] 杨乐[1] 谈向东[1] 万金庆[1] 赵惠忠[2] 钟志友[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海理工大学环境与建筑学院,上海200093

出　　处：《河南农业大学学报》2010年第6期652-655,共4页Journal of Henan Agricultural University

基　　金：国家自然科学基金资助项目(30771245);上海市教委重点学科建设项目(J50704)

摘　　要：采用微热探针测量热导率系统,从热物理学的角度测试了采后苹果果实热激处理对果实热导率的变化.结果表明,热激处理的苹果热导率平均值为0.330 W.m-1.K-1,未经热激处理苹果的热导率平均值为0.373W.m-1.K-1,经热激处理的苹果果实热导率小于对照组果实的热导率,下降11%.说明苹果经热激处理后,可以降低果实的热导率,进而可能影响其对外界温度的适应,使其对果实高温的耐受力增强,对果实低温的敏感性降低.The change of thermal conductivities of apple fruits after heat shock treatment was tested by using the thermal conductivity probe system.The result shows that the average value of thermal conductivities of apple fruits through heat shock treatment and through normal treatment is 0.330 W·m-1·K-1 and 0.373 W·m-1·K-1,respectively.The thermal conductivity of apple fruit decreases by 11% after heat shock treatment.It may have an effect on the adaption of apple to environment temperature.After heat shock treatment properly,the apple fruit will enhance its resistance to high and low environment temperature.

关 键 词：苹果 热激处理 热导率 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]