Establishment of energy saving precooling transportation method for vegetables with package icing

包衣蔬菜节能预冷运输方法的建立

• 批准号: 08660021
• 负责人: IBA Yoshiaki
• 金额: $ 0.32万
• 依托单位: Utsunomiya University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 1997
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08660021/
• 关键词: Polystirene foam container; Heat Balance Analysis; Package icing; Hydrocooling; Vacuum cooling; vegetables; Transportaion; 空気冷却; 発泡スチロール; 冷却曲線; 低温障害; 青果物; 予冷

Package icing method results in inexpensive facilities expenses for precooling, and thus is an economically excellent precooling method. We examined vegetables that are suitable to this method and the retaining period of ice in polystirene foam containers with various external temperatures.Regarding the polystirene foam container developed for package icing for the transportation of broccoli, we measured the temperature change in the box when package icing is applied without putting vegetables under the conditions similar to those of the market distribution. The calculation of the heat transmission based on the measurement results revealed a certain tendency in the relation between the external temperature and the remaining hours of the ice.We placed polystirene foam containers containing Japanese radiches in the thermostatic chambers at the temperatures of 5,15 and 25ﾟC and investigated the relation between the quantity of ice, the temperature declines of the Japanese radishes and the … More air in the boxes, the thermal capacity of Japanese radishes and the thermal insulation of the polystirene foam. The analysis of the results shows that the calculated values and the measured values roughly agree each other.We put eggplants, spinach, cucumbers and Chinese cabbages into polystirene foam containers, set some ice on and below the vegetables and analyzed the relation between the external temperature and the positions of the ice and the freshness of vegetables. The results reveal the fact that the temperature of the vegetables changes according to the position of the ice and that the cooling rate of the vegetables differs according to the position of the ice and according to the external temperature.While focusing on hydrocooling, we also examined air cooling, vacuum cooling and no-cooling for the freshness of Japanese radishes, broccoli and spinach.Japanese radish had the least weight loss. Thus, hydrocooling was the most suitable for it. Broccoli stored with hydrocooling had little weight loss but great change of color. Broccoli stored with vacuum cooling had great weight loss and little change of color. As for spinach, it showed the best performance with little weight loss in hydrocooling. Less

包裹式结冰法预冷设备费用低廉，是一种经济性好的预冷方法。我们研究了适合这种方法的蔬菜和在不同外部温度下聚苯乙烯泡沫塑料容器中冰的保存时间。关于为西兰花运输而开发的包装结冰的聚苯乙烯泡沫塑料容器，我们测量了在不将蔬菜置于与市场销售条件相似的条件下进行包装结冰时箱内的温度变化。根据测量结果计算的传热量表明，外界温度与冰的存留时间之间存在一定的关系。我们将装有日本萝卜的聚苯乙烯泡沫塑料容器置于5、15和25 ℃的恒温室中，研究了冰的量、日本萝卜的温度下降和冰的存留时间之间的关系。 ...更多信息 箱中的空气、日本萝卜的热容量和聚苯乙烯泡沫的隔热性。将茄子、菠菜、黄瓜和大白菜放入聚苯乙烯泡沫塑料容器中，在蔬菜上和蔬菜下放置冰块，分析了外界温度与冰块位置和蔬菜新鲜度的关系。结果表明，蔬菜的温度会随着冰的位置而变化，蔬菜的冷却速度也会随着冰的位置和外界温度的变化而变化。在着重于水冷却的同时，我们还对日本萝卜、西兰花和菠菜的新鲜度进行了空气冷却、真空冷却和不冷却的研究。因此，水冷却贮藏青花菜最适宜，其失重率小，但色泽变化大。真空冷却贮藏的西兰花失重率大，颜色变化小。对于菠菜，它表现出最好的性能，几乎没有重量损失，在水冷却。少