果蔬保温包装中蓄冷剂的实验研究  

Cold Storage Agent for Fruit and Vegetable Packaging

作　　者：傅一波 王冬梅[1] 朱宏[1] 

机构地区：[1]深圳职业技术学院,深圳518055

出　　处：《包装工程》2016年第21期23-27,共5页Packaging Engineering

基　　金：深圳市科技计划(CJH20140414100908676);深圳市南山区重点企业和创新机构扶持项目(KC2014ZDZJ0009A)

摘　　要：目的针对果蔬储运的控温需求,研制一种复合相变蓄冷剂。方法以甘露醇水溶液为基础,通过添加碳酸钠和羧甲基纤维素钠(CMC)进行蓄冷剂的制备,利用差示扫描量热仪(DSC)、凝固曲线和融化曲线法对蓄冷剂的热物性和长期循环性能进行分析测试,最后筛选出最优方案。结果测得最终蓄冷剂为质量分数5%的甘露醇、质量分数2%的碳酸钠、质量分数3%的羧甲基纤维素钠,其余为水,onset温度(起始融化温度)为-4.5℃,相变潜热为292.5 k J/kg,往复融冻实验表明,该蓄冷剂具有较好的稳定性,无明显的过冷及相分离。结论该蓄冷剂潜热较高,稳定性能较好,能长期反复使用,可应用于果蔬控温储运领域。The work aims to develop a new type of composite cold storage agent based on the temperature control demand from storage and transportation of fruits and vegetables. The cold storage agent was prepared by using mannitol solution as a base and adding sodium carbonate and CMC. The thermophysical property and the long-term performance were measured by DSC and solidification curve and melting curve method, and finally the optimal solution was screened out. The final formula of the cold storage agent was 5% mannitol, 2% sodium carbonate, 3% CMC, and the rest all water. The cold storage agent phase change latent heat was 292.5 kJ/kg, and onset temperature （initial melting temperature） was -4.5 ℃.Thawing through long-term experiments showed that the cold storage agent had good stability and there was no subcooling and phase separation. In conclusion, the cold storage agent has high latent heat, good stability and long-term repeated use, thus it can be applied to fruit and vegetable storage and transportation fields.

关 键 词：果蔬储运 蓄冷剂 甘露醇 碳酸钠 

分 类 号：TS206[轻工技术与工程—食品科学]