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- Title
相温子库传热优化及柠檬贮藏效果.
- Authors
马笑巍; 王晓冉; 王晓东; 刘岳; 梁富浩; 赵薇; 李喜宏; 姜瑜倩; 李学进
- Abstract
The effects of heat transfer area,material,convective wind speed,and thickness on the heat transfer in the phase ‐temperature controlled fresh ‐keeping interior storehouse were studied,and then the effect of the optimized heat transfer on the preservation of lemons was examined. The heat transfer area and convective wind speed were respectively increased to determine the main influencing factors of heat transfer in the interior store‐ house,and then the factors were optimized for the preservation of lemons. The results showed that the heat trans‐ fer area had the most significant impact on the heat transfer,followed by the convective wind speed. The phase‐ temperature storage significantly inhibited the yellowing and weight loss of lemon peel and slowed down the loss of nutrients such as vitamin C (VC) and total soluble solid (TSS) compared with conventional cool storage. Optimizing the heat transfer in the interior storehouse can improve the phase‐temperature storage effect.
- Subjects
HEAT transfer; TEMPERATURE control; LEMON; STORAGE
- Publication
Food Research & Development, 2024, Vol 45, Issue 2, p132
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005‐6521.2024.02.019