| 摘要: |
| 对两大第三代农产品保鲜技术——冰温保鲜和真空保鲜加以结合，提出了真空冰温保鲜技术概念，而实现这一技术的关键是需要准确测量出真空压力下果蔬的冰温。针对西红柿和辣椒两种果蔬在不同真空压力下的冰点温度进行了大量测量实验研究，分别测出常压、0.08MPa、0.06MPa、0.04MPa压力下两种果蔬的冰温实验值，进而得到各自的冰点温度曲线及拟合公式。实验结果表明贮藏压力的不同对两种果蔬的冰温变化趋势有不同的影响。 |
| 关键词: 食品包装与储藏 冰温保鲜 真空保鲜 真空冰温保鲜 冰点温度 实验研究 |
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| Experimental Study on Vacuum Ice-temperature Measurement of Fruits and Vegetables |
| Wang Ying,Zheng Xunzhou,Ma Xianping |
| (Harbin University of Commerce) |
| Abstract: |
| Since vacuum ice-temperature preservation technology combines ice-temperature preservation and vacuum preservation, it is called the third generation preservation technology of agricultural product. The key to achieving this technology is to measure the ice-temperature of fruits and vegetables under vacuum pressure. In this paper a large number of experiments about the ice-temperature of tomatoes and peppers under different vacuum pressures were conducted, and the ice-temperature of the two fruits and vegetables under atmospheric pressure、0.08MPa、0.06MPa、0.04MPa were measured, based on which the ice-temperature formulas were fitted. The experimental results show that different storage pressures have different impact on the ice-temperature trends of fruits and vegetables. |
| Key words: Package and preservation of food Ice-temperature preservation Vacuum preservation Vacuum ice-temperature preservation Ice-temperature Experimental study |
