| 冷激黄瓜贮藏品质及冷激过程传热特性分析 |
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| 引用本文： | 陈爱强,杨 昭,尹海蛟,张 娜.冷激黄瓜贮藏品质及冷激过程传热特性分析[J].农业工程学报,2011,27(11):349-353. |
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| 作者姓名： | 陈爱强 杨 昭 尹海蛟 张 娜 |
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| 作者单位： | 天津大学热能研究所,天津,300072 |
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| 基金项目： | 国家自然科学基金项目（51076112）；教育部博士点基金项目（200800560041） |
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| 摘 要： | 为研究冷激处理对黄瓜保鲜效果的影响及冷激过程中黄瓜内部组织传热机理，建立了黄瓜冷激过程的传热数学模型，并以0℃的冰水混合物为冷激介质，对处理时间分别为20、40、60 min黄瓜的保鲜效果进行了对比试验研究。结果表明，黄瓜保鲜效果差异不仅与冷激处理时组织的最低温度有关，还与最低温度持续的时间有关。冷激处理40 min能够有效抑制黄瓜硬度、可溶性固形物含量的下降，减缓失重率的上升，保持较高的过氧化物酶活性。所建的传热模型能够准确预测冷激处理过程中黄瓜不同深度位置处的组织温度变化。冷激传热模型及相关结论可为黄瓜采后冷激处理工艺提供理论及实践指导。
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| 关 键 词： | 热传递，模型，机理，黄瓜，冷激，保鲜效果，绝对冷激时间 |
| 收稿时间： | 2010/12/9 0:00:00 |
| 修稿时间： | 9/5/2011 12:00:00 AM |
Preservation quality of cold shock treated cucumber and heat transfer characteristic during treatment |
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| Chen Aiqiang,Yang Zhao,Yin Haijiao and Zhang Na.Preservation quality of cold shock treated cucumber and heat transfer characteristic during treatment[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(11):349-353. |
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| Authors: | Chen Aiqiang Yang Zhao Yin Haijiao and Zhang Na |
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| Abstract: | The effect of cold shock treatment on the preservation quality of cucumber and heat transfer mechanism during cold shock treatment was studied, a heat transfer model suitable for cucumber cold shock was established, and the preservation effect of cucumber treated with ice-water for 20, 40, 60 min respectively was comparatively studied. The results showed that storage quality of cucumber was related to both the minimum temperature arrived and the duration of treatment. Cold shock treatment for 40 min could inhibit the decline of firmness, soluble solids contents, slow down weight loss rate and increase the activity of peroxidase. The established heat transfer model can predict the heat transfer process of cucumber accurately. The model and related conclusions can provide theoretical and practical guidance for cold shock treatment of cucumber. |
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| Keywords: | heat transfer models mechanisms cucumber cold shock treatment preservation quality absolute cold shock time |
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