摘要
在低温冷藏水果过程中,臭氧处理技术可延长其保鲜时间,但臭氧会将水果释放的乙烯氧化为甲醛,对接触水果的人体可能造成伤害。从安全性的角度出发,采用实验的方法,探究了不同冷藏温度、乙烯浓度对甲醛生成速率及臭氧与乙烯的反应速率常数的影响。研究结果表明:臭氧与乙烯反应可生成甲醛,甲醛生成速率随乙烯浓度的升高而增大,臭氧与乙烯的反应速率常数随乙烯浓度的升高而减小;冷藏温度越高,甲醛生成速率增加越快,平均反应速率常数越大;四组实验中生成的甲醛浓度分别为187±23 ppb、24±21 ppb、120±21 ppb、228±23 ppb,其中两组较大的甲醛浓度均超过GB50325-2012《民用建筑工程环境污染物控制规范》中的最高甲醛容许浓度0.1 mg/m3。
During the hypothermic storage process of fruits, ozone treatment technology can prolong the freshness of fruits, but ozone will oxidize the ethylene released by fruits into formaldehyde which may cause harm to people who come in contact with fruit.From the perspective of safety, experimental methods were used to explore the effects of different refrigerated temperatures and ethylene concentrations on the rate of formaldehyde formation and the reaction rate constant of ozone and ethylene.The results show that the reaction between ozone and ethylene can generate formaldehyde, and the rate of formaldehyde generation increases with the increase of ethylene concentration, and the reaction rate constant of ozone and ethylene decreases with the increase of ethylene concentration;The higher the refrigerated temperature, the faster the formaldehyde generation rate, and the larger the average reaction rate constant;The formaldehyde concentrations generated in the four experiments are 187 ± 23 ppb,24 ± 21 ppb,120 ± 21 ppb and 228 ± 23 ppb respectively.The larger formaldehyde concentrations in both groups exceed the maximum allowable formaldehyde concentration of 0.1 mg/m^3 in GB50325-2012 "Code for the Control of Environmental Pollutants for Civil Construction Engineering".
作者
金梧凤
刘旺
王志强
王波
董胜明
包泽龙
Jin Wufeng;Liu Wang;Wang Zhiqiang;Wang Bo;Dong Shengming;Bao Zelong(Tianjin Key Laboratory of Refrigeration Technology,Tianjin Commercial University,Tianjin 300134,China)
出处
《低温与超导》
CAS
北大核心
2020年第12期73-77,共5页
Cryogenics and Superconductivity
关键词
甲醛
低温冷藏
臭氧
乙烯
Formaldehyde
Hypothermic storage
Ozone
Ethylene
