间歇热处理时间对樱桃温度场及贮藏品质的影响  

Effects of different time periods in intermittent heat treatment on the temperature field and storage quality of cherries

作　　者：刘新宇 章学来[1] 刘玉岭 张信荣[3] LIU Xinyu;ZHANG Xuelai;LIU Yuling;ZHANG Xinrong(Department of Merchant Marine College,Shanghai Maritime University,Shanghai 201306,China;Yantai Ruijia Energy Saving Technology Co.,Ltd,Yantai 264000,China;College of Engineering,Peking University,Beijing 100871,China)

机构地区：[1]上海海事大学商船学院,上海201306 [2]烟台睿加节能科技有限公司,烟台264000 [3]北京大学工学院,北京100871

出　　处：《农业工程学报》2023年第4期248-255,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2018YFD0901002)。

摘　　要：间歇热处理过程中,温度的变化会激发果实内部生理变化,研究不同处理时间下果实组织温度分布及变化速率对揭示热处理保鲜机理具有重要意义。该研究以樱桃为处理对象,采用50℃热水,20℃冷水交替喷淋的处理方式,同时选择20、100、180 s作为不同的间歇处理时间,果实的贮藏品质作为评价指标。建立单个果实的非稳态传热模型,对间歇热处理时樱桃组织的传热规律及动态响应过程进行数值分析。结果表明,间歇喷淋热处理可以提高樱桃贮藏品质,且不同的热处理时间对果实的温度场及品质的影响有显著差异(P<0.05)。优化后的参数为:间歇处理时间180s,50℃喷淋处理3次,总热处理时间为540 s。在此条件下樱桃与处理介质之间的热量传递最充分,单个果实半径1/2处温度平均值为27.71℃,中心温度平均值为30.85℃。优化间歇热处理组的腐烂率比未做任何处理的对照组低53.4%,能较好维持果实硬度。根据传热模型及相关结论,建议间歇处理时间应大于温度变化速率峰值的出现时间。研究结果可为樱桃采后保鲜技术提供理论参考。Temperature can trigger the internal physiological changes of fruit during heat treatment.It is of great significance to explore the fruit tissue temperature and the gradient at different time for better heat treatment preservation.Taking the cherry as the samples,this study aims to determine the effects of different time in the intermittent heat treatment on the temperature field and storage quality in the fruits.The alternately spraying was adopted by the 50 and 20℃water during treatment.At the same time,three types of time of 20,100,and 180 s were selected as the treatment,named I1,I2,and I3 processing groups,respectively.The storage quality of the fruit was taken as the index.A non-stationary heat transfer model was developed for the individual fruits,and then to numerically analyze the heat transfer and dynamic response of cherry tissue during intermittent heat treatment.The heat transfer model was better agreed with the experimental data,with a root-mean-square error of 0.316℃.The results showed that the heat treatment with intermittent spraying improved the storage quality of fruits.There were significant differences in the effect of different spraying times on the temperature field and quality of cherry fruit.The optimized parameters were achieved,where each and total treatment time were 180 and 540 s,respectively,with the spraying treatment at 50℃for 3 times.A better heat transfer between the cherries was obtained in the treatment medium under the optimal condition,with a mean temperature of 27.71℃at the individual fruit r/2,and 30.85℃at the center.The decay rate of fruits in the control,20 s,100 s,and the optimal group were 12.99%,10.49%,6.51%,and 5.66%,respectively.Therefore,the intermittent heat treatment maintained the fruit firmness to reduce the firmness of stored fruits.Specifically,the firmness of fruits was the lowest,when the treatment time was 100 s.The weight loss rate of cherry fruit was reduced during storage,but there was no outstandingly different variation in the soluble solid

关 键 词：贮藏 品质控制 间歇热处理 传热分析 樱桃保鲜 数值模拟 

分 类 号：TS255.35[轻工技术与工程—农产品加工及贮藏工程]