摘要
近年来,随着高品质新鲜食品需求的增长,真空预冷技术被越来越多地应用到食品保鲜领域中。介绍了上海水产大学绿色冷藏链教学实验中心的真空预冷实验机数据采集系统,并以纯水、卷心菜和青菜作为实验对象,进行初步研究。实验结果表明,实验机的真空箱内极限压力为201.41Pa;蔬菜不同部位的温度下降速度不同;水分含量多、比表面积大和结构松散的蔬菜适合采用真空预冷。该数据采集系统运行正常,满足实验要求。
Recently, vacuum pre-cooling technology has been used widely in food industry along with the growth of requirement in high quality fresh food. The article introduced a data collection system of VAC-0.2 vacuum pre-cooling equipment in green and cold storage experiment center of Shanghai Fisheries University, and cooling process of pure water, cabbage and greengrocery was studied. The results was showed that lowest pressure of this cooler was 201.41 Pa, the temperature was deceased in various speeds to different sections of the vegetable and the leafy vegetables were suitable to use vacuum pre-cooling. So that the system was suitable to experimental requirement.
出处
《农产品加工（下）》
2006年第3期17-19,23,共4页
Farm Products Processing
基金
上海市教委2003年优青项目(03YQHB124)
上海市科技兴农重点攻关项目[沪农科攻字(2003)第6-3]
上海市重点学科建设项目资助(T1102)。
关键词
真空预冷
实验机
数据采集
实验研究
vacuum pre-cooling
test machine
data collection
experimental study
