【作者】 闫静文； 刘宝林； 王雪芹； 刘升；

【Author】 Yan Jingwen~1 Liu Baolin~1 Wang Xueqin~1 Liu Sheng~2 (1 Institute of Cryobiology and Food Freezing,University of Shanghai for Science and Technology, Shanghai,200093;2 National Engineering Research Center for Vegetables,Beijing Vegetable Research Center, Beijing,100097)

【机构】 上海理工大学低温生物与食品冷冻研究所； 国家蔬菜工程技研究中心； 北京市农林科学院蔬菜研究中心；

【摘要】 根果类蔬菜由于其比表面积小,有表皮保护,内部组织致密等特点,采用真空预冷工艺的冷却效果并不明显。本文以胡萝卜、冬枣为研究对象,应用间接蒸发散热的原理,在其表面包覆吸水膜,利用水分蒸发带走热量,并通过毛细力自动补充蒸发的水分,无需喷淋装置,提高了降温速率,减少了失水和能耗,为真空预冷技术在根果类蔬菜上的应用提供了理论依据。更多还原

【Abstract】 According to the theory of indirect evaporation,heat can be taken away from the root vegetable by wrapping water absorbent film on the surface,also,the capillary force can help to recruit the water automatically,dispense with a spray system,so,it can save the energy.The experimental study of the carrot and Dongzao jujube was shown that this method can reduce the cooling time obviously,and also reduce the water loss rate and save energy.Therefore,vacuum cooling with water absorbent film on the surface was proved to be a suitable and rapid cooling method for Root Vegetable.更多还原