多功能果蔬保鲜装置的研制及大白菜真空预冷实验  

Development of Multi-functional Fresh-keeping Device and Experiment of Cabbage Vacuum Pre-cooling

作　　者：申江[1] 张川[1] 刘升[2] 丁峰[1] Shen Jiang Zhang Chuan Liu Sheng Ding Feng(Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce, Tianjin, 300134, China Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences, National Engineering Research Center for Vegetables, Beijing, 100097, China)

机构地区：[1]天津商业大学天津市制冷技术重点实验室,天津300134 [2]北京市农林科学院蔬菜研究中心国家蔬菜工程技术研究中心,北京100097

出　　处：《制冷学报》2017年第1期107-112,共6页Journal of Refrigeration

摘　　要：本文介绍了一种兼具"真空预冷、减压贮藏、冰温真空干燥"三个功能于一体的果蔬保鲜装置及其工作原理,并对该装置的真空系统、制冷系统、加湿换气系统、控制系统的组成及工作过程进行了详细介绍与分析。利用该装置做了大白菜真空预冷及减压贮藏实验,结果表明,随着舱内压力的降低大白菜真空预冷过程可分为三个阶段:温度缓降、温度骤降及温度持平阶段;以大白菜失水率3.34%等实验数据分析了此装置的技术特点和独特优势。该装置可以从预冷、贮藏两个阶段缩短冷链物流的运转周期,减少果蔬搬运造成的机械损伤,从而将在商业化普及应用中创造更多的经济效益。This study introduced a kind of fresh preserving device with three key functions： vacuum pre-cooling,hypobaric storage and controlled freezing-point vacuum drying,and its working principle. The vacuum system,refrigeration system,humidifying and ventilation system of this device were described,and the construction of control system and working process were also introduced in detail. The experiments of vacuum pre-cooling and hypobaric storage had done with cabbages. The experimental results show that the decreasing internal pressure in cabin could result in the process of vacuum pre-cooling divided into three phases： gradual decrease,rapid decrease and constant in temperature. The unique technical feature and advantage of the device were analyzed with the experiment data such as 3. 34%water loss rate of cabbage,and it can be seen that the cold chain logistics cycle of both pre-cooling and storage were shorted,the fruits and vegetables mechanical damage were reduced with the device,which shows the economic potential in the real application.

关 键 词：保鲜装置 真空预冷与贮藏 大白菜 失水率 

分 类 号：TB611[一般工业技术—制冷工程] TB79