| 摘要: |
| 为掌握不同保温结构和不同温度对番茄冷藏配送下的温度场分布均匀性和品质及效果的影响，本文以番茄为研究对象，建立了半导体冷藏箱温度场数值分析三维模型，并进行实验验证。模拟结果表明：外界恒温20 ℃时，真空绝热板(vacuum insulation panel，VIP)和聚氨酯(polyurethane，PU)复合隔热保温结构(VIP+PU)与聚氨酯隔热保温结构(PU)的半导体冷藏箱内平均温度从20.7 ℃降至5 ℃分别需30 min和35 min，且35 min后平均温度分别为4.58 ℃和4.97 ℃，前部与左右部最大温差分别为6.97 ℃和8.09 ℃；冷库预冷至4、10、15 ℃的番茄置入VIP+PU和PU半导体冷藏箱内，在2.5 ℃下模拟配送10 h，VIP+PU和PU半导体冷藏箱内番茄平均温度分别降至2.38、4.29、5.89 ℃和3.33、5.15、6.67 ℃，果心温度均匀度 分别为0.52、0.44、0.41和0.57、0.47、0.43，番茄实际冷藏配送实验与模拟仿真的结果基本吻合。结果表明：VIP+PU半导体冷藏箱保温性能、冷却速度及果心温度均匀度明显优于PU半导体冷藏箱；4 ℃番茄在2.5 ℃冷藏配送条件下效果最佳，失重率为0.08%，亮度、色度变化最小，可溶性固形物含量为5.13%。 |
| 关键词: 半导体冷藏箱 真空绝热板 聚氨酯 计算流体力学 营养品质 |
| DOI： |
| Received:January 14, 2021Revised:March 14, 2021 |
| 基金项目:国家重点研发计划课题(2018YFD0401305)资助。 |
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| CFD Simulation on the Influence of Different Insulation Structures and Temperature on Cold Storage Delivery Quality and Effect of Tomato |
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Wu Rushu1,2, Liu Sheng1,2, Zhang Xuelai1, Lu Yuyi2, Wang Xinkang1,2, Xue Jingwen1,2, Shang Kuili2
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| (1.Merchant Marine College, Shanghai Maritime University;2.Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing Key Laboratory of Fruit and Vegetable Storage and Processing, Beijing Academy of Agriculture and Forestry Sciences, National Engineering Research Center for Vegetables, Vegetable Research Centre) |
| Abstract: |
| Based on computational fluid dynamics (CFD) simulation, the research focused on the influence of different insulation structures and different temperatures of tomatoes on the uniformity, quality, and effect of tomatoes in cold storage. The tomato was used as the test object, and a three-dimensional model of the semiconductor refrigerating box was established to get the temperature field. The test results were verified and analyzed further. When the external temperature was 20 ℃, it took 30 and 35 minutes for the average temperature in the vacuum insulation panel (VIP) combined with polyurethane (PU) box and PU box, respectively, to decrease from 20.7 ℃ to 5 ℃, and the average temperature was 4.58 ℃ and 4.97 ℃, respectively, 35 minutes later, with maximum temperature differences of 6.97 ℃ and 8.09 ℃, respectively. Tomatoes that were pre-cooled to 4 ℃, 10 ℃ and 15 ℃ in cold storage were put into the two boxes to simulate delivery for 10 hours at 2.5 ℃. With the VIP+PU box and PU box, the final temperatures of these tomatoes were 2.38 ℃, 4.29 ℃, 5.89 ℃ and 3.33 ℃, 5.15 ℃, 6.67 ℃, and the uniformity of temperature in tomatoes σ was 0.52, 0.44, 0.41, 0.57, 0.47, and 0.43, respectively. The model calculation results are consistent with the experimental results. The results showed that the thermal insulation performance, cooling rate, and cooling uniformity of the VIP+PU box were considerably better than those of the PU box; 4 ℃ was the optimal initial temperature of tomato with 0.08% weight loss rate, minimal change in lightness and chroma, and 5.13% content of total soluble solids under 2.5 ℃ refrigerated environment. |
| Key words: semiconductor refrigerating box vacuum insulation panel polyurethane CFD nutritional quality |
