基于冷链物流的鲜鸡蛋抗压特性试验及参数优化  

Optimizing the parameters for compressive resistances of fresh eggs using cold chain logistics

作　　者：林文捷 赵明岩 陈浩克 方宇涵 张凯翔 LIN Wenjie;ZHAO Mingyan;CHEN Haoke;FANG Yuhan;ZHANG Kaixiang(College of Mechanical and Electrical Engineering,China Jiliang University,Hangzhou 310018,China)

机构地区：[1]中国计量大学机电工程学院,杭州310018

出　　处：《农业工程学报》2024年第17期305-313,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：浙江省基础工艺项目(LGN22E050003)。

摘　　要：针对鲜鸡蛋在冷链物流过程中破损率较高的问题,该研究以鸡蛋存储温度及表面涂膜材料为主要参数,存储时间为边界条件,设计了鲜鸡蛋受压破坏试验与新鲜度检测试验。以鸡蛋极限载荷、相对弹性变形、哈夫单位值以及感官评分为决策指标,建立基于层次分析法的冷链运输参数综合评价模型,结果表明:在2~8℃时可减缓鸡蛋变质、提升抗压特性;涂膜后,在常温时可减缓鸡蛋变质,提升蛋壳抗压特性,但在2~8℃时蛋壳抗压性能降低。在不同运输时长时,冷链物流温度及涂膜材料优选参数如下:冷链物流时长在0~4 d内,运输温度选择2℃,不涂膜;在4~7 d内,运输温度选择5℃,涂膜剂选择壳聚糖溶液;在7~10 d内,运输温度选择2℃,涂膜剂选择聚乙烯醇溶液;10~14 d内,运输温度选择5℃,不涂膜。该研究成果可为新鲜鸡蛋冷链物流技术提供理论支持。A fairly high breakage rate can often occur in the cold-chain logistics of fresh eggs.In this study,the compression and freshness detection were designed for fresh eggs,with the storage temperature of the eggs and the coating material on the surface as the main parameters,and the storage time as the boundary conditions.The results demonstrated that the temperature of 2-8℃retarded the rottenness of eggs for better pressure resistance.Whether at room temperature or low temperature,the relative elastic deformation with time was maintained at a high value.There was a small variation in the type of coating agent.The rottenness of eggs after coating was decelerated at room temperature.While the pressure resistance of eggs was improved to compromise at 2-8℃.Both the coating agent and the low temperature were superimposed to slow down the decrease of its freshness.A professional experimental group was organized to conduct the sensory scoring on different groups of eggs under various storage times.The Huff unit value and sensory scoring were similar to each other.Therefore,the freshness of fresh eggs decreased with the extension of storage time.After 14 days of storage,a small amount of egg contents were solidified in the non-coated group of eggs stored at 2℃.The sensory scores of the group were lower during that time period.A comprehensive evaluation model was established for the parameters of the cold-chain transportation using the analytic hierarchy process,particularly with the ultimate load,the relative elastic deformation,the Haugh unit value,and the sensory score of eggs as the decision-making indicators.The relative importance of each index was ranked to determine the importance discrimination matrix.The weights were calculated corresponding to each decision index,thus reflecting the importance of the decision index to the final.Four decision indicators were ranked in descending order of the Hough unit value,sensory score,ultimate load,and relative elastic deformation,according to the priority.The optimal pa

关 键 词：抗压强度 温度 优化 鲜鸡蛋 冷链运输 层次分析法 

分 类 号：S879.3[农业科学—畜牧兽医] S873