| 火龙果的冷却方式选择 |
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| 引用本文： | Nguyen Van Luu,刘宝林,宋晓燕,华泽钊,Ha Khiet Nghi.火龙果的冷却方式选择[J].安徽农业科学,2011(17):10706-10707. |
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| 作者姓名： | Nguyen Van Luu 刘宝林 宋晓燕 华泽钊 Ha Khiet Nghi |
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| 作者单位： | 上海理工大学低温生物与食品冷冻研究所; |
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| 摘 要： | 目的]研究火龙果的最佳冷却方法。方法]首先进行不同终压（550、600及650Pa）的真空预冷、不同水温（0、1．5及3℃）的水冷及2m／s风速的强制通风（4℃）试验，然后，从每种试验中选择最优组进行比较，从中选择最适合火龙果的冷却方式。结果]真空预冷最低只能将火龙果降到10℃左右；强制通风虽能把火龙果降到5℃以下，但时间过长，需要4～5h；冷水温度为0℃时，火龙果的温度降低最快，1h可降到5．5℃。结论]火龙果的最佳冷却方式是0℃水冷。
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| 关 键 词： | 火龙果 冷却方式 真空预冷 水冷 强风冷却 |
The Chose of Cooling Method for Dragon Fruit |
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| Nguyen Van Luu et al.The Chose of Cooling Method for Dragon Fruit[J].Journal of Anhui Agricultural Sciences,2011(17):10706-10707. |
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| Authors: | Nguyen Van Luu |
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| Institution: | Nguyen Van Luu et al(Institute of Cryobiology and Food Freezing Engineering,University of Shanghai for Science and Technology,Shanghai 200093) |
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| Abstract: | Objective]The aim of the study was to select the best cooling method for dragon fruit.Method] Three groups of experiments,vacuum cooling under different pressures(550,600 and 650 Pa),water-cooling in different water temperatures(0,1.5 and 3.0 ℃) as well as forces air cooling at the speed of 2 m/s and in temperature of 4 ℃,were firstly performed,and then the best one was chosen form each group to compare each other in order to find the best method.Result] The results indicated that:the dragon fruit only could be cooled to about 10℃ through vacuum cooling;the dragon fruit could be cooled to below 5 ℃ by forces air,but cooling period(about 4 to 5 hour) was too long;the cooled water in the temperature of 0 ℃ can cool the dragon fruit to 5.5 ℃ in a short time of less than 1 hour.Conclusion] The best cooling method of dragon fruit was water-cooling in temperature of 0 ℃. |
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| Keywords: | Dragon fruit Cooling method Vacuum cooling Water-cooling Forced air cooling |
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