权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Analysis and automation to remove the astringency of persimmons

分析自动化去除柿子的涩味

基本信息

批准号：
09660277
负责人：
ITOH Hiromichi
金额：
$ 1.92万
依托单位：
Kinki University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1999
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09660277/
关键词：
astringent persimmon removing the astringency replacing gas maintain of quality automation rack system 品質保待

项目摘要

Objective of this research is a qualitative improvement and lowering cost of a process to remove the astringency of persimmons. A relationship among inside or outside quality of persimmon, carbon dioxide concentration, temperature and processing duration was clarified. Then a test system for the process was developed The system showed high efficiency.(1) Property of a persimmon reaction - The processing duration decreased exponentially under forty degree centigrade with an increase of temperature and carbon dioxide concentration.(2) Effect on softening - A new processing method which maintained temperature and humidity at 35 degree and 95% respectively shortened the processing duration by one-sixth, comparing with a conventional method which kept them at 25 degree and 90%. On the other hand, the 10 degree raising of temperature caused a respiration rate double. However, an accumulated respiration remained by one-half because the processing duration decreased. The above factors prevented from softening of persimmon.(3) Change of persimmon color - An early-harvested persimmon looked green yellowish brown. This color changed to yellowish brown after the high temperature processing. This result showed that the high temperature processing would be effective for extending harvesting period.(4) Design of the test system - The results of this study during three years and some other references clarified an optimum condition to remove the astringency of persimmons. Using the new knowledge, a test system for the removing the astringency was manufactured. This system was designed so as to replace the air and fill carbon dioxide inside a container whose capacity was 0.8 t. This system prevented from leaking gas and then effective for saving gas consumption. Furthermore this system was effective for uniformity of gas concentration and temperature inside the container.

本研究的目的是对一种去除柿子涩味的工艺进行定性改进和降低成本。阐明了柿子内外品质与二氧化碳浓度、温度和加工时间的关系。在此基础上开发了该工艺的测试系统，系统运行良好。(1)柿子反应的性质——在40℃下，随着温度和二氧化碳浓度的升高，加工时间呈指数递减。(2)对软化的影响——一种新的加工方法将温度和湿度分别保持在35度和95%，与保持在25度和90%的传统方法相比，加工时间缩短了六分之一。另一方面，温度升高10度会使呼吸频率增加一倍。然而，由于处理时间缩短，累积呼吸量保持了一半。上述因素对柿子的软化有一定的抑制作用。(3)柿子颜色的变化——一个早期收获的柿子看起来是绿黄褐色的。这种颜色经过高温处理后变成了黄褐色。结果表明，高温处理对延长采收期是有效的。(4)试验系统的设计——通过三年的研究，结合其他文献，确定了柿子去涩的最佳条件。利用这一新知识，研制了一套去除涩味的测试系统。该系统的设计是为了在容量为0.8 t的容器内置换空气并填充二氧化碳，防止了气体泄漏，从而有效地节省了气体消耗。此外，该系统对容器内气体浓度和温度的均匀性也很有效。