真空预冷技术及其在果蔬方面的应用和发展前景  

Vacuum Pre-Cooling Technology and Its Application and Development Prospect in Fruits and Vegetables

作　　者：梁豪 田怀文[1] 杨文哲[2] LIANG Hao;TIAN Huai-wen;YANG Wen-zhe(Visualization Research Center,Southwest Jiaotong University,Chengdu 610031 China;Tianjin Key Lab of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134 China)

机构地区：[1]西南交通大学可视化研究中心,四川成都610031 [2]天津商业大学天津市制冷技术重点实验室,天津300134

出　　处：《科技创新与生产力》2020年第11期75-77,共3页Sci-tech Innovation and Productivity

基　　金：国家创新创业训练项目(201610069038)。

摘　　要：针对经常应用于采摘后果蔬保鲜的真空预冷技术进行研究,指出此技术降温快且均匀,得到了广泛使用。通过比较几种常用预冷方法,介绍了真空预冷技术的原理及优缺点,其在果蔬方面的应用促进了我国果蔬产品冷链物流行业的发展,提高了果农、菜农对果蔬产品进行预冷处理的意识,具有现实意义和十分广阔的发展前景。The study is aiming at the vacuum pre-cooling technology,which is often used for fresh-keeping of fruits and vegetables after picking.It is pointed out that this technology has been widely used because of its fast and uniform cooling.By comparing several common pre-cooling methods,this paper introduces the principle,advantages and disadvantages of vacuum pre-cooling technology.Its application in fruits and vegetables promotes the development of cold chain logistics industry of fruit and vegetable products in China,and improves the awareness of fruit farmers and vegetable farmers for pre-cooling of fruit and vegetable products.It has practical significance and a very broad development prospect.

关 键 词：真空预冷 果蔬 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] O59[轻工技术与工程—食品科学与工程]