不同成熟期番茄热导率的测定

The Measurement of Thermal Conductivity of Tomato Fruits at Different Ripening Stage

采用微热探针法测定了同一品种不同成熟期番茄的热导率变化,结果表明:同一品种番茄热导率与其可溶性固形物含量存在着显著线性相关,而与含水率和密度的相关性不显著。从这一结果可为番茄冷藏保鲜及制冷工业的定量研究参考。

The tiny thermal probe method was used to determine the thermal conductivities of tomato fruits at different ripening stage. The results showed that the thermal conductivity had a significant linear correlation with the soluble solid content, while it didnt with water content and mass density for the same variety of tomato fruit. And these data can give some quantitative foundations for the food storage and refrigeration engineering.