不同终压与补水量对杨梅真空预冷的影响  

INFLUENCE OF TERMINAL PRESSURE AND COMPENSATED WATER ON VACUUM PRECOOLING OF WAXBERRY

作　　者：王勤[1] 陶乐仁[1] 崔振科 

机构地区：[1]上海理工大学能源与动力工程学院,上海200093

出　　处：《真空与低温》2015年第6期365-368,共4页Vacuum and Cryogenics

基　　金：上海市重点实验室项目(1N-15-301-101)

摘　　要：通过以杨梅为实验对象,在不同终压真空预冷杨梅,结果发现最终在预冷结束的时候,终压为580 Pa、610 Pa、650 Pa 的杨梅温度分别稳定在11～12 ℃、12～13 ℃、13～14 ℃.基本上符合随着预冷终压的降低,预冷终温也降低的趋势,但是不是很明显;真空预冷前加水处理的杨梅预冷结果明显好于未做加水处理的对照组,20 min左右真空预冷25 ℃的杨梅到终温约15 ℃左右,距离杨梅最适宜的储藏温度2 ℃还有很大差距,预冷效果并不是十分理想,可以考虑其他预冷方式来进行预冷.By taking waxberry as experimental subjects at different terminal pressure in vacuum pre-cooling,we found that with the loss of the terminal pressure,waxberry pre-cooling terminal temperature has a tendency to reduce with-in a certain temperature and pressure range,but not obvious. The pre-cooling results of waxberry with humidification treat-ment is much better than the control group without making humidification. In about 20 minutes,25℃waxberry can be re-duced to about 15℃with vacuum pre-cooling method,which has a great gap to the most appropriate storage temperature 2℃for waxberry. So waxberry pre-cooling effect is not ideal,other pre-cooling ways can be considered.

关 键 词：杨梅 真空预冷 终压 补水量 储藏 

分 类 号：TB65[一般工业技术—制冷工程]