论文部分内容阅读
.如何减少果品冷藏期间失水干耗现象? 果品入库初期,为了尽快把库温降下来,至使蒸发器的蒸发温度过低,因而冷库空气中的水蒸气接触到蒸发器便凝结为霜,空气相对湿度随之降低.蒸发器的蒸发温度越低,蒸发器结霜越重,果实失水越多.这就是一些冷库果实失水的重要原因.怎样减少果品冷藏中的失水现象呢? (1)冷藏期间采用适宜的低温和较高的相对湿度,并保持温、湿度的相对稳定,不出现较大波动。 (2)提高冷藏间装载率,在降温能力允
How to reduce the loss of water during the cold fruit dehydration phenomenon? Early fruit storage, in order to quickly as soon as the reservoir temperature down to the evaporator evaporation temperature is too low, so the cold air in the water vapor in the evaporator to condense into a frost , The relative humidity of the air decreases.Evaporator evaporation temperature is lower, evaporator frosting heavier, the fruit more water loss.This is some of the important reasons for fruit cold water loss.How to reduce fruit dehydration phenomenon? ? (1) The appropriate low temperature and high relative humidity during cold storage, and maintain the relative stability of temperature and humidity, without major fluctuations. (2) to improve the loading rate in the refrigerator, allowing cooling capacity