风冷冰箱冷藏室保湿技术的研究  

Research on the fresh-food compartment of frost-free refrigerator hydrating technology

作　　者：阚苗[1] 程琳[1] 张启花[1] 吕秀凤[1] 

机构地区：[1]合肥美菱股份有限公司,安徽合肥230001

出　　处：《家电科技》2016年第1期64-67,共4页Journal of Appliance Science & Technology

摘　　要：本文通过研究冷藏风机工作时间、蒸发器温度对冷藏室空气相对湿度的影响,改进了风机控制运行方案,得出了冷藏风机最佳的工作时间。同时研究了改进后的冷藏室相对湿度对蔬菜保鲜效果的影响。结果表明,保湿风冷冰箱能有效降低生菜与青菜的失重率,在贮藏期内比普通风冷冰箱中的样品多20.9%和14.7%;能减缓生菜与青菜的Vc的损耗,在贮藏期内比普通风冷冰箱中的样品多0.7mg/100g和1.4mg/100g,较好地维持生菜、青菜的贮藏品质。In this paper, effect of the working time of fan and the temperature of evaporator on relative humidity in the fresh-food compartment was studied, the control scheme for fan was optimized, and the best working time of fan in the fresh food compartment was obtained. At same time, effect of relative humidity in the fresh food compartment after being improved on fresh--keeping of vegetable was researched. The results showed that hydrating frost-free refrigerator could effectively depressed the rate of weight loss of lettuce and pakchoi. The weights of lettuce and pakchoi were 20.9% and 14.7% higher than that in the normal frost-free refrigerator in the storage time. Moreover, Vitamin C contents of lettuce and pakchoi could be maintained, which were 0.7mg/100g and 1.4mg/100g higher than that in the normal frost- free refrigerator in the storage time. So this technology maintained the fresh-keeping and storage quality of lettuce and pakchoi.

关 键 词：风冷冰箱 冷藏室 保湿 保鲜 

分 类 号：TM925.21[电气工程—电力电子与电力传动]