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当前,果菜库的紧迫任务是设计能长期保存产品质量,而干耗最少的冷却系统。曾提出三种冷藏方法。第一种主要是基于导热法;将热量从产品中排出;第二种是对流和水份蒸发驱热法;第三种是导热、对流法。第一和第三种方法在城市的工业化果菜库中较难实现。第一种冷却方法最为适用,“尽管空气是不理想的载冷体。”从工艺角度考虑,果菜库空气冷却系统,以外部热流在库房外导出的较为合理,因为在这种情况下,库房内的温、湿度2况仅受内放热的影响,从而降低产品的贮藏干耗。
At present, the urgent task of the fruit and vegetable library is to design a cooling system that can preserve the quality of the product for a long time while minimizing the consumption of dry matter. Three kinds of refrigeration methods have been proposed. The first is based on the heat transfer method; the heat is discharged from the product; the second is convection and water evaporation; the third is the heat and convection method. The first and third methods are more difficult to achieve in urban industrial fruit and vegetable warehouses. The first cooling method is the most suitable, “although the air is not ideal carrier cooling.” From a technical point of view, the fruit and vegetable cabinet air cooling system to external heat flow in the warehouse to export more reasonable, because in this case, the Treasury Within the temperature and humidity 2 condition only by the heat inside the impact, thereby reducing product storage dry.