摘要
以哈密瓜品种西州密25号为试材,以果心温度为指标,比较冰水预冷和强制冷风预冷对哈密瓜预冷速度的影响,并研究预冷时间、温度等因素对哈密瓜冰水预冷效果的影响。结果表明:冰水预冷较冷风预冷可以显著缩短预冷时间;预冷冰水温度越低,越有利于缩短预冷时间,提高预冷效率;预冷时间内果心温度呈下降趋势,预冷时间越长,果心温度终温越低。研究认为:以西州密25号为试材,采用冰水预冷技术,最优预冷参数为预冷冰水温2℃,预冷时间180 min,此时预冷效果最佳。
Taking Melon - Xizhoumi25th as test materials, and core temperature as indicators, the influence of ice water pre-cooling and cold wind pre-cooling on melon pre-cooling rate were compared, and the effect of pre-cooling temperature, pre-cooling time were also studied. The results showed that compared with cold wind pre-cooling the ice water pre-cooling could significantly reduce the pre-eooling time; the lower the temperature of ice water was, the more helpful for shortening the pre-cooling time and improving the efficiency of pre-cooling; during pre-cooling time the core temperature decreased, the longer the pre-cooling time, the lower the final temperature of core. The research considered that for Melon - Xizhoumi25th, using ice water pre-cooling technology, the optimal pre-cooling parameters were ice water temperature was 2 ℃, pre-cooling time was 180 rain.
出处
《天津农业科学》
CAS
2016年第3期99-101,共3页
Tianjin Agricultural Sciences
基金
国家西甜瓜产业技术体系专项资金(nycytx-36)
新疆维吾尔自治区公益性科研院所基本科研业务费专项资金资助项目(2014052)
