真空冷却中的上海青表面温度变化规律  

Temperature variation on Shanghaiqing surface during vacuum cooling process

作　　者：宋晓燕[1] 刘宝林[1] 

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093

出　　处：《农业工程学报》2012年第1期266-269,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：基于叶类蔬菜内部水分通道的组成特点,研究上海青叶子表面温度在真空冷却过程中的变化规律。结果表明:在真空冷却过程中,大叶脉附近和小叶脉附近基本保持连续降温状态,而叶边温度却会回升;大叶脉附近与小叶脉附近之间以及小叶脉附近与叶边之间,在预冷过程中一直存在温差,而且温差均呈现出先增大后减小的趋势;随着终压的升高,叶边的终温一直升高,而大叶脉附近与小叶脉附近的终温则是先降低后升高,因此,终压不能设置的过低或过高。Based on the characteristic of internal water passages of leafy vegetable,the disciplinarian of temperature variation of ＂Shanghaiqing＂ surface during the vacuum cooling process was studied.The temperature near main vein and the one near fine vein both dropped continuously during the vacuum process,while the one around the margin may rise after a fall.Temperature difference between main vein and fine nein and that between fine vein and the margin of leaves,both existed all the time and increased firstly and then decreased.With the increment of final pressure,the final temperature in margin increased,whereas the ones near the main vein and near the fine vein both decreased first and then increased,so the final pressure shouldn＇t be set too low.

关 键 词：真空技术 温度分布 贮藏 蔬菜 真空预冷 

分 类 号：TS205.7[轻工技术与工程—食品科学]