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題 名 | 主要果蔬預冷設備之研製和應用(3):小型碎冰機之研製及應用於綠蘆筍之預冷 |
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作 者 | 陳凱倫; 蕭介宗; | 書刊名 | 農業工程學報 |
卷 期 | 33:3 1987.09[民76.09] |
頁 次 | 頁29-41 |
分類號 | 435.61 |
關鍵詞 | 小型; 果蔬; 設備; 碎冰機; 預冷; 綠蘆筍; |
語 文 | 中文(Chinese) |
中文摘要 | 本文包含小型碎冰機與輸送系統之研製,將製造之碎冰預冷15~30℃之蘆筍,並對照在五小時內不加碎冰之蘆筍溫度、含水率和顏色之變化情形。 本系統之碎冰製造量每小時介於2.7kg到3.2kg之間;最大輸送冰量為每分鐘4.5kg;碎冰顆粒大小約為1cm×1cm×2cm;耗電率為2.3kw;性能係數為0.16。 在絕熱容器內,初溫15℃~30℃之蘆筍在5小時後,溫度平均分別升高約2.7℃~4.6℃。由於筍尖之呼吸熱較大,蘆筍各層之間有溫差情形,初溫30℃之蘆筍在5小時後,上層筍尖部分和底層蘆筍之間溫差為4℃。 加2.05到5.63kg碎冰預冷15℃到30℃之蘆筍(重量13.5kg),在最初2小時內蘆筍之平均降溫情形最好。接近頂層碎冰5公分之筍尖在5小時內均可冷至5℃以下;初溫15℃之蘆筍,經過5小時之碎冰預冷,平均溫度降到9℃左右;而初溫30℃之蘆筍,經過5小時之碎冰預冷,平均溫度可降到13℃。 在5小時內以碎冰預冷之整株蘆筍的含水率增加0.4到0.6﹪;而筍尖部分增加0.8到1.0﹪。有碎冰預冷之蘆筍的終含水率較未預冷者增加0.5~0.6﹪。 以統計分析,碎冰預冷對蘆筍之光亮度和綠色有顯著影響。有碎冰預冷者,它的綠色和光亮度較接近原來之本色。 |
英文摘要 | This paper contained the development of a prototype crushed-ice maker and its attached conveying system, applied its manufactured crushed-ice to precool the asparagus with initial temperature from 15 to 30℃, and observed the change of temperature, moisture content, and color of asparagus without and with precooling in 5 hours. The ice production rate of this system is between 2.7 to 3.2 kg per hour; maximum ice conveying speed is 4.5kg/min; the size of ice cube is about 1cm by 1cm by 2cm; the power consumption is 2.3kw; its coefficient of performance is 0.16. In an insulated container, the asparagus with initial temperature from 15℃ to 30℃ will increase temperature from 2.7℃ to 4.6℃ respectively after 5 hour storage. Because the respiration rate of asparagus spears is greater, temperature difference exists between each layer of asparagus. If the initial temperature is 30℃, the temperature difference between spears and bottom portions of asparagus will be 4℃ after 5 hours. With 2.05 to 5.63kg of top ice applied to precool 13.5 kg asparagus of initial temperature from 15℃ to 30℃, its average temperature reduction is the best in the beginning of 2 hours. The temperature of asparagus spears at 5cm from the top ice is cool down to 5℃ within 5 hours; With initial temperature 15℃, the average temperature of asparagus is dropped down to 9℃ after 5 hours; If the initial temperature is 30℃, the average temperature of asparagus is 13℃ after 5 hours. During the 5hour top-ice precooling, moisture content of the whole asparagus is increased from 0.4 to 0.6%. However, the moisture content of asparagus spears is increased from 0.8 to 1.0%. The final moisture content of asparagus with top-ice precooling is 0.5 to 0.6% higher than that without top-ice precooling. According to the statistical analysis, asparagus treated with top-ice precooling has significant effect on its brightness and green color. With top-ice precooling, it will be close to the original green and bright color. |
本系統中英文摘要資訊取自各篇刊載內容。