| 张 哲*
，解传有，张治权，法静秀，李昌宁，计宏伟，田津津，许世龙.果蔬导热系数的实验研究[J].海南师范大学学报自科版,2023,36(2):212-216 |
| 果蔬导热系数的实验研究 |
| Experimental Study on Thermal Conductivity of Fruit and Vegetable |
| |
| DOI：10.12051/j.issn.1674-4942.2023.02.015 |
| 中文关键词: 导热系数 温度 可溶性固形物 含水率 |
| 英文关键词: thermal conductivity temperature soluble solid content moisture content |
| 基金项目:国家自然科学基金项目（12172254）；天津市自然科学基金项目（21YDTPJC00300），天津市研究生科研创新项
目（2022SKY327） |
|
| 摘要点击次数: 313 |
| 全文下载次数: 625 |
| 中文摘要: |
| 利用Hot Disk测定了9种不同种类果蔬在不同低温条件下的导热系数，分析不同可溶
性固形物（SSC）含量、含水率（MC）以及不同温度条件对果蔬导热系数的影响。研究发现，在不同
温度条件下果蔬的导热系数呈现先下降后上升的趋势；SSC含量越高，导热系数越小，而MC含量越
高，导热系数越大。通过研究不同影响因素对果蔬导热系数的影响，可以优化果蔬保鲜过程中的
热管理，为成熟果蔬的储存和运输提供理论支撑。 |
| 英文摘要: |
| Hot Disk was used to measure the thermal conductivity of 9 kinds of fruits and vegetables under different lowtemperature conditions, and the influences of different soluble solid content (SSC), moisture conten (MC), and different tem‑
perature conditions on the thermal conductivity of fruits and vegetables were analyzed. The results showed that the thermal
conductivity of fruits and vegetables decreased first and then increased under different temperature conditions. The higher
the SSC content, the lower the thermal conductivity, while the higher the MC, the higher the thermal conductivity. By study‑
ing the influence of different factors on the thermal conductivity of fruits and vegetables, the thermal management in the pro‑
cess of fruit and vegetable preservation can be optimized and the theoretical support can be provided for the storage and
transportation of mature fruits and vegetables. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
