多功能果蔬保鲜装置的研制及大白菜真空预冷实验
This study introduced a kind of fresh preserving device with three key functions: vacuum pre-cooling, hypobaric storage and controlled freezing-point vacuum drying, and its working principle. The vacuum system, refrigeration system, humidifying and ventilation system of this device were described, a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2017-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2017.01.107 |
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| Summary: | This study introduced a kind of fresh preserving device with three key functions: vacuum pre-cooling, hypobaric storage and controlled freezing-point vacuum drying, and its working principle. The vacuum system, refrigeration system, humidifying and ventilation system of this device were described, and the construction of control system and working process were also introduced in detail. The experiments of vacuum pre-cooling and hypobaric storage had done with cabbages. The experimental results show that the decreasing internal pressure in cabin could result in the process of vacuum pre-cooling divided into three phases: gradual decrease, rapid decrease and constant in temperature . The unique technical feature and advantage of the device were analyzed with the experiment data such as 3.34% water loss rate of cabbage, and it can be seen that the cold chain logistics cycle of both pre-cooling and storage were shorted, the fruits and vegetables mechanical damage were reduced with the device, which shows the economic potential in the real application. |
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| ISSN: | 0253-4339 |