柑橘黄龙病远红外热处理温度场分布特性试验研究

Experiment on Temperature Field Distribution Characteristics of Citrus HLB Far Infrared Heat Treatment

针对柑橘黄龙病热空气处理存在能耗高、加热设备笨重、传热较慢等问题,提出了柑橘黄龙病远红外热处理方法。为解决远红外加热时柑橘树温差过大的问题,搭建了柑橘黄龙病热空气快速处理温度场分布特性试验平台,研究了远红外灯管组数量、单根灯管功率、加热时间、远红外灯与支架顶部距离对柑橘树温度场分布的影响,并对远红外加热影响因素进行优化。研究结果表明:远红外灯管组数量、单根灯管功率以及加热时间对柑橘树叶和枝干的温度场分布均有显著影响,远红外灯与支架顶部距离对树叶的温度场分布影响显著。试验优化后的参数为:远红外灯管组数量为3,单根灯管功率为1 k W,加热时间为3 min,远红外灯与支架顶部距离为10 cm。在此条件下,树叶温度平均值为58.1℃,枝干温度平均值为43.1℃,整体温度平均值为52.3℃。在此参数下对柑橘黄龙病进行远红外热处理田间试验,病菌浓度平均降低34.4%。研究结果可为柑橘黄龙病规模化远红外热处理设备的优化设计提供参考。

For the weak points of citrus Huanglongbing (HLB) heat treatment by hot air, such as high energy consumption, slow heat transfer, and heavy heating equipment, far infrared heat treatment method for citrus HLB was put forward. An experimental platform of HLB far infrared heat treatment was set up, which consisted of heat treatment enclosure, far infrared lamp groups, a paperless recorder, a 12 channels temperature recorder and some temperature sensors, to study the influence of the far infrared lamp groups quantity, the power of far infrared lamp, the heating time, position of the far infrared lamps on the temperature field distribution of far infrared heat treatment. The results showed that the quantity of far infrared lamp groups, the power of single far infrared lamp and the heating time had significant effect on the temperature field distribution of leaves and branches, the distance between the far infrared lamp groups and the top of the stent had significant effect on the temperature field distribution of leaves. The factors that affecting the temperature field distribution were optimized. The optimum parameters were as follows: the quantity of far infrared lamp groups was 3, the power of single far infrared lamp was 1 kW, the heating time was 3 min, and the distance between far infrared light and the top of the bracket was 10 cm. Under the optimal parameters, the average temperature of leaves was 58.1℃, the average temperature of branches was 43.1℃, and the average temperature of the whole treatment enclosure was 52.3℃. Under the parameters the effectiveness of infrared heat treatment on the control of citrus HLB was proved by experiments, the average reduction rate of bacteria concentration after treatment was 34.4%. The results provided a reference for the optimization design of large-scale HLB infrared heat treatment equipment.