草莓保鲜运输中强制通风预冷与温度分布的相关性  

Study on correlation between forced ventilation precooling and temperature distribution of strawberry in fresh-keeping transportation

作　　者：程丽丽[1] CHENG Li-li(Shanxi Traffic Vocational and Technical College,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西交通职业技术学院,山西太原030031

出　　处：《食品与机械》2020年第2期151-154,共4页Food and Machinery

摘　　要：通过分析草莓在商用保鲜运输期间的温度分布,研究了量化环境和产品温度之间的关系,并评估预冷却持续时间。研究结果表明,预冷通道内部的半冷却时间(HCT)约为外部的2倍,通道外部的HCT与内部的HCT密切相关。通过传感器进行温度检测,预冷却结束时的温度差异高达7℃,表明在某些情况下应延长预冷时间以提高冷却温度的均匀性。Studied the temperature distribution of strawberry during commercial forced air pre-cooling,quantifies the relationship between environment and product temperature,and evaluated the pre-cooling duration.Results:the half-cooling time(HCT)inside the pre-cooled tunnel was about twice the external semi-cooling time,and the HCT outside the tunnel was closely related to the internal HCT.The temperature prediction from a limited number of sensors detected a temperature change of up to 7℃at the end of pre-cooling,indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.

关 键 词：生鲜食品 保鲜 预冷 温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]