冷热激黄瓜的保鲜效果对比及生物传热分析  

Preservation Contrast and Bio-Heat Transfer Analysis of Cold and Heat Shock Treatments of Cucumber

作　　者：尹海蛟[1] 杨昭[1] 陈爱强[1] 张娜[1] 

机构地区：[1]天津大学热能研究所,天津300072

出　　处：《天津大学学报》2011年第6期516-521,共6页Journal of Tianjin University(Science and Technology)

基　　金：国家自然科学基金资助项目(51076112);教育部博士点基金资助项目(200800560041)

摘　　要：为了探讨不同贮前温度处理方式对黄瓜保鲜效果的影响,以"津优10"黄瓜为试材,对冷激与热激处理黄瓜的保鲜效果进行了对比试验,根据各试验组黄瓜的失重率、硬度、色差、过氧化物酶(POD)活性及腐烂指数变化,采用分层聚类的统计学方法对各试验组黄瓜的保鲜效果进行了分类,并从生物传热学角度研究了黄瓜冷热激过程的组织传热机理及动态响应特征.研究结果表明:冷激处理较热激处理对黄瓜的保鲜效果更明显,0,℃冷激处理40,min黄瓜的保鲜效果最好.相关结论可为黄瓜采后温度处理方法的选择及操作参数的确定提供参考.In order to investigate the preservation effect of different temperature treatments on postharvest cucumber,the freshness of cucumbers（cv.Jinyou 10）subjected to cold shock treatment（CST）and heat shock treat-ment（HST） was comparatively studied.According to cucumbers’ weight loss rate,firmness,color difference,peroxidase（POD） activity and rot index,the different treated groups of cucumbers were classified by hierarchical cluster analysis method.Furthermore,the heat transfer mechanism and temperature change characteristic of the treated cucumbers during CST and HST were analyzed from the point of view of bio-heat transfer.The results show that CST is more effective than HST in preservation of cucumber.At the same time,the cucumbers subjected to CST at 0,℃ for 40 min achieve the best fresh-keeping effect in all the treated groups.The proposed conclusions can pro-vide references for the method selection and parameter determination of the postharvest cucumber temperature treat-ment.

关 键 词：冷激处理 热激处理 生物传热 聚类分析 黄瓜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]