番薯叶真空预冷降温特性的试验与模拟  

Experiment and Simulation of Vacuum Precooling Characteristics of Sweet Potato Leaves

作　　者：刘琼瑜 池东 龙成树 肖波 吴耀森 刘清化 袁觅 LIU Qiongyu;CHI Dong;LONG Chengshu;XIAO Bo;WU Yaosen;LIU Qinghua;YUAN Mi(Guangdong Hongke Agricultural Machinery Research Institute Co.,Ltd.,Guangzhou 510555,China;Guangzhou Huang-shanghuang Group Co.Ltd.,Guangzhou 510700,China;Guangdong Institute of Modern Agricultural Equipment,Guangzhou 510630,China;Key Laboratory of Modern Agricultural Intelligent Equipment in South China,Ministry of Agriculture and Rural Affairs,Guangzhou 510630,China)

机构地区：[1]广东弘科农业机械研究开发有限公司,广东广州510555 [2]广州皇上皇集团股份有限公司,广东广州517000 [3]广东省现代农业装备研究院,广东广州510630 [4]农业农村部华南现代农业智能装备重点实验室,广东广州510630

出　　处：《现代农业装备》2025年第1期75-83,共9页Modern Agricultural Equipment

基　　金：广东省农业科研类及技术推广示范项目(粤财预[2023]6号);重点领域研发计划项目(2023B0202060002)。

摘　　要：番薯叶片采后易黄化、货架期短,采用真空预冷前处理,可提升其保鲜加工效率和贮藏品质。为了解番薯叶真空预冷过程中温度分布情况,建立了可考虑预冷初温和补水率的整筐番薯叶热质传递模型,结合试验分析了预冷终温、预冷初温及补水率对预冷降温特性的影响,模拟了预冷过程中的温度分布。结果表明:番薯叶预冷终温越低或者预冷初温越高,所需预冷时长越长,失重率越大;补水能有效防止萎蔫,但补水率为5%时,叶片易发生“冻害”。故番薯叶真空预冷工艺参数宜取:预冷终温4 ℃,补水率3%,此时番薯叶真空预冷时长为7.2 min,失重率为1.47%,相比常规预冷干耗降低15%以上,但补水将增加预冷时整筐番薯叶的内外温差,模拟显示,预冷时外表面番薯叶温度最低,补水3%时内外温差达到8 ℃。补水时宜将水均匀喷洒在不同位置的叶片上且装料时宜将中间位置堆高至呈弧形,以防止叶片萎蔫或者“冻害”。研究以期为番薯叶产地真空预冷保鲜工艺提供参考依据。Sweet potato leaves are easy to yellowing after harvest,the shelf life is short,and the vacuum precooling treatment can improve the fresh-keeping processing efficiency and storage quality.In order to understand the temperature distribution of sweet potato leaves during vacuum precooling,a heat and mass transfer model of whole basket sweet potato leaves was established,which could take into account the initial temperature of precooling,and the effects of the final temperature of precooling,the initial temperature of precooling,and the water refill rate on the cooling characteristics of precooling were analyzed.The results showed that the lower the final precooling temperature or the higher the initial precooling temperature of sweet potato leaves,the longer the required precooling time and the greater the weight loss rate.Water replenishment could effectively prevent wilting,but when the water replenishment rate was 5%,the leaves were prone to"freezing damage".Therefore,the vacuum precooling process parameters of sweet potato leaves were optimized:When the final temperature of precooling was 4℃and the water refill rate was 3%,the vacuum precooling time of sweet potato leaves was 7.2 min,and the weight loss rate was 1.47%,which was more than 15%lower than that of conventional precooling and drying.However,water refill would increase the temperature difference between inside and outside the whole basket of sweet potato leaves during precooling.Simulation showed that the temperature of sweet potato leaves on the outside surface was the lowest during precooling,and the temperature difference between inside and outside reaches 8℃when water refill was 3%.When the water was added,the water was evenly sprayed on the blades at different positions and the middle position was piled up to an arc when the loading was done to prevent the blades from wilting or"freezing damage".The study was expected to provide reference for vacuum pre-cooling preservation technology of sweet potato leaves.

关 键 词：真空预冷 降温特性 失重率 预冷终温 补水率 

分 类 号：TF135[冶金工程—冶金物理化学]