厚皮甜瓜果实井水预冷特性研究

Investigation into pre-cooling property of muskmelon in well water

探讨了不同初始温度、果实大小、成熟度及不同瓜水体积比例对甜瓜预冷速度的影响。结果表明,果实初始温度、比表面积、果肉厚度、瓜水比例均影响降温速度。预冷时间与果实初始温度、果肉厚度和冷却介质比例均呈正相关关系,与果实比表面积呈负相关关系。冷却介质比例相同时,流动水的预冷效率显著高于半流动水。预冷期间果实温度(T)与预冷时间(t)的关系可用函数()21/tzTTaem-=-来描述。

The effects of original temperature, fruit size, maturity and melon to water volume ratio on pre-cooling efficiency of muskmelon in well water have been discussed. The results showed that initial fruit temperature, specific surface area, flesh thickness and melon to water ratio affected temperature decreasing rate of melon fruits in well water. Pre-cooling efficiency was correlated negatively with initial temperature, flesh thickness and melon to water ratio, but was positively with specific surface area of the fruits. The pre-cooling efficiency of fast moving water was apparently higher than that of slow moving water. Fruit cavity temperature (T) in moving well water could be estimated with pre-cooling time (t) accord to function ()21/tzTTaem-=-.