温度对果蔬比热容的影响  

Effect of Temperature on Specific Heat Capacity of Fruit and Vegetable

作　　者：张哲[1] 王硕 陈佳楠 郎元路 严雷[1] 袁晖 计宏伟[1] 郝俊杰[1] ZHANG Zhe;WANG Shuo;CHEN Jia’nan;LANG Yuanlu;YAN lei;YUAN Hui;JI Hongwei;HAO Junjie(TianJin Key Laboratory of Refrigeration Technology,College of Mechanical Engineering,TianJin Commerce University,Tianjin 300314,China;Veck(TianJin)Co.Ltd,Tianjin 301700,China)

机构地区：[1]天津商业大学机械工程学院,天津市制冷技术重点实验室,天津300314 [2]维克(天津)有限公司,天津301700

出　　处：《海南师范大学学报（自然科学版）》2021年第4期423-429,434,共8页Journal of Hainan Normal University（Natural Science）

基　　金：天津市自然科学基金项目(18JCQNJC77300,19JCTPJC52900);国家自然科学基金项目(12172254,11772225);天津市研究生科研创新项目(2020YJSS066,2019YJSS107)。

摘　　要：果蔬的比热容在果蔬加工、冷藏保鲜环节起着重要的作用。利用差式量热扫描仪(Differential Scanning Calorimetry,DSC)测定30多种果蔬在不同温度下的比热容变化。研究发现,果蔬样品的比热容随温度变化呈现倒U型的变化趋势。比热容起初会随温度的增高而缓慢增大,比热容达到峰值后,随着温度的持续升高,比热容的下降速率会趋于平缓直至比热容不再发生变化。根据比热容随温度的变化规律,可以计算果蔬能量的损失,可为新鲜成熟果蔬的冷冻、加工、保鲜提供了可靠的数据参考,也为制冷系统的设计提供理论依据。The specific heat capacity of fruits and vegetables plays an important role in the processing and refrigeration of fruits and vegetables.Differential Scanning Calorimetry(DSC)was used to measure the specific heat capacity of more than30 kinds of fruits and vegetables at different temperatures.It was found that the specific heat capacity of fruit and vegetable samples showed an inverted U-shaped trend with temperature change.At first,the specific heat capacity increased slowly with the increase of temperature.After the specific heat capacity reaches the peak,with the continuous increase of temperature,the decreasing rate of specific heat capacity was gentle until the specific heat capacity no longer changed.According to the change law of specific heat capacity with temperature,the energy loss of fruits and vegetables could be calculated,which provides a reliable data reference for the freezing,processing and preservation of fresh ripe fruits and vegetables,and also provided a theoretical basis for the design of refrigeration system.

关 键 词：温度 比热容 差式量热扫描仪 果蔬 测定 冷藏 

分 类 号：TS2[轻工技术与工程—食品科学与工程]