小台农芒果力学特性及其贮藏期预测模型的研究  

Research on mechanical properties and storage life prediction model of mango under storage temperatures

作　　者：沈力[1] 胥义[1] 钮怡清 

机构地区：[1]上海理工大学食品质量与安全研究所

出　　处：《食品与发酵工业》2015年第4期212-218,共7页Food and Fermentation Industries

基　　金：上海市自然基金项目(13ZR1428600)

摘　　要：为了研究不同贮藏温度下芒果的力学特性随贮藏期的变化,对芒果的应力松弛、蠕变特性等力学指标进行了测试,并结合Maxwell模型以及动力学模型对所得实验结果进行拟合,以此建立基于力学特性的小台农芒果贮藏期预测模型。结果表明:在10、20、30℃的贮藏温度下,芒果的坚实度、主松弛时间以及弹性模量均随着贮藏时间的增加而呈现显著的下降趋势;且在较高温度段的贮藏环境下,小台农芒果的弹性模量变化速率系数高于在较低温度段的贮藏环境下芒果的弹性模量变化速率系数;采用最大形变量作为评价芒果贮藏期模型指标更能显著表征芒果在不同贮藏温度下其贮藏期的变化趋势。The mango was tested by the mechanical mode of stress relaxation and creep in order to study the mechanical properties of mango culp stroaged in the different ambient temperature. The Maxwell model were also adoped to fit the curves of stress relaxation,which produces the parameters of elastic modulus and main stress relaxation time.The results showed that the main relaxation times and elastic modulus decrease gradually with the extending of storage time and the higher storage temperatures. Furtherly,the results also indicated that the firmess of mango,main relaxation and elastic modulus presented significent downtrend with the extending of storaging time under different storage temperatures such as 10 ℃,20 ℃ and 30 ℃. The first class kinetic model of maximum creep deformation should be more potential to predict the shelf-life of mango.

关 键 词：小台农芒果 环境温度 应力松弛 蠕变特性 弹性模量 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]