相温子库传热优化及柠檬贮藏效果

Optimization of Heat Transfer in the Phase-Temperature Controlled Fresh-Keeping Interior Storehouse and Effect on Lemon Storage

为研究子库传热面积、材料、对流风速和厚度对子库传热的影响,以及优化子库传热对柠檬保鲜效果的影响。通过增大子库传热面积、提高对流风速等方法,确定子库传热的主要影响因素,并对其进行优化试验和对柠檬进行贮藏效果研究。结果表明:子库传热面积对子库传热影响最为显著,其次为子库对流风速;柠檬贮藏效果研究结果表明,相温贮藏相较于普通冷藏能明显抑制柠檬果皮变黄和失重现象,并减缓维生素C、总可溶性固形物等营养物质的流失,优化子库传热后能进一步提升相温贮藏效果。

The effects of heat transfer area,material,convective wind speed,and thickness on the heat transfer in the phase-temperature controlled fresh-keeping interior storehouse were studied,and then the effect of the optimized heat transfer on the preservation of lemons was examined.The heat transfer area and convective wind speed were respectively increased to determine the main influencing factors of heat transfer in the interior storehouse,and then the factors were optimized for the preservation of lemons.The results showed that the heat transfer area had the most significant impact on the heat transfer,followed by the convective wind speed.The phasetemperature storage significantly inhibited the yellowing and weight loss of lemon peel and slowed down the loss of nutrients such as vitamin C(VC)and total soluble solid(TSS)compared with conventional cool storage.Optimizing the heat transfer in the interior storehouse can improve the phase-temperature storage effect.