果蔬比热容的影响因素  

Affecting Factors of Heat Capacity of Fruits and Vegetables

作　　者：张敏[1] 钟志友[1] 杨乐[1] 陈健华[1] 车贞花[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2011年第11期9-13,共5页Food Science

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

摘　　要：食品的比热容在其加工、流通、保鲜环节起着重要的作用。利用同步法测定35种果蔬的比热容及其可溶性固形物含量、密度和含水率,并确定其相关性。结果表明:果蔬比热容随着温度的增大而缓慢增大,并且随着温度的升高,比热容的增长率逐渐减小直至不再变化。果蔬含水率和可溶性固形物含量与比热容的相关性分别达到极显著水平;果蔬密度与比热容的相关性没有达到显著水平。果蔬比热容随着果蔬含水率增加呈递增趋势,而可溶性固形物含量大的果蔬具有较小的比热容。The heat capacity of food plays an important role in manufacturing,circulation and fresh-keeping processes.The heat capacities,soluble solid contents,water contents and densities of 35 fruits and vegetables were determined by a simultaneous determination method.The results showed that the 35 fruits and vegetables revealed a slow increase in heat capacity with increasing temperature,and the growth rate of heat capacity decreased gradually until no change over the temperature range investigated.The heat capacities of these fruits and vegetables were significantly correlated with the water contents or soluble solid contents,and had no significant correlation with the densities.Moreover,the heat capacity-water content correlation was positive,while the heat capacity-soluble solid content correlation in a negative manner.

关 键 词：果蔬 比热容 温度 含水率 可溶性固形物含量 密度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]