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題 名 | 主要果蔬預冷設備之研製和應用(4):臺灣五種球形水果之物理性質和最佳預冷風速之預測 |
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作 者 | 周文金; 蕭介宗; | 書刊名 | 農業工程學報 |
卷 期 | 34:3 1988.09[民77.09] |
頁 次 | 頁102-116 |
分類號 | 435.61 |
關鍵詞 | 水果; 果蔬; 物理性質; 風速; 球形; 設備; 預冷; 臺灣; |
語 文 | 中文(Chinese) |
中文摘要 | 本文以通風試驗槽探討臺灣五種近似球形水果即葡萄、荔枝、草莓、蘋果與哈蜜瓜之強風預冷曲線,利用電腦預測上列五種水果之最佳預冷風速,並建立上列五種水果之熱性質資料包括熱擴散係數,熱傳導係數,比熱及密度做為臺灣球形水果強風預冷設計之參考。 預冷之風速(V,m/s)增加則冷卻速率增加,但有一極限植,超過此值則冷卻速率增加,但有一極限值,超過此值則冷卻速率增加極微,五種水果在不同風速下半冷時間(t,min)之冪次迴歸方程式如下: 葡萄 t=10.3171 V(superscript -0.4023) 荔枝 t=15.237 V(superscript -0.3446) 草莓 t=21.2474 V(superscript -0.3099) 蘋果 t=45.0139 V(superscript -0.3015) 哈蜜瓜 t=94.5483 V(superscript -0.3061) 預測葡萄、荔枝、草莓、蘋果和哈蜜瓜之最佳預冷風速各自為0.8~1.0,0.9~1.2,1.1~1.4,2.0~2.4和3.5~4.3m/s。 測定葡萄、荔枝、草莓、蘋果和哈蜜瓜之密度各自為1.06,1.1,0.89,0.79和1.02g/cm³ 測定葡萄、荔枝、草莓、蘋果和哈蜜瓜之比熱各自為3.66,3.77,4.02,3.77和3.64J/g-℃。 預估葡萄、荔枝、草莓、蘋果和哈蜜瓜之熱傳導係數各為0.75,0.44,0.40,0.55和0.6w/m℃。 預估葡萄、荔枝、草莓、蘋果和哈蜜瓜之熱擴散係數各為0.529×10¯⁴,3.82××10¯⁴,4.02×10¯⁴,6.61×10¯⁴和5.86×10¯⁴m²/hr。 |
英文摘要 | For basic information of designing a forced-air precooling system of spherical fruits, the paper is to study the forced-air cooling curve of the five apparent spherical fruits in Taiwan, namely grape, litchi, strawberry, apple and cantaloupe through an experimental ventilation chamber, to figure out the optimum air velocity for precooling the above mentioned five kinds of fruits, and to establish their physical properties including thermal diffusivity, thermal conductivity, specific heat and density. As the air velocity of forced-air precooling is increased, the cooling speed is also increased, however, there is a high limit. Beyond this high limit, the cooling speed will only increase very slowly. The power regression equations of the half cooling time (t,min) of these five kinds of fruits under different air velocity (V, m/s) are as follows: Grape t=10.3171 V(superscript -0.4023) Litchi t=15.237 V(superscript -0.3446) Strawberry t=21.2474 V(superscript -0.3099) Apple t=45.0139 V(superscript -0.3015) Cantaloupe t=94.5483 V(superscript -0.3061) The predicted air velocities of optimum precooling for grape, litchi, strawberry, apple and cantaloupe are respectively 0.8 to 1.0 m/s, 0.9 to 1.2 m/s, 1.1 to 1.4 m/s, 2.0 to 2.4 m/s and 3.5 to 4.3 m/s. The measured densities of grape, litchi, strawberry, apple and cantaloupe are respectively 1.06, 1.1, 0.89, 0.79 and 1.02 g/cm³ The measured specific heat of grape, litchi, strawberry, apple and cantaloupe are respectively 3.66, 3.77, 4.02, 3.77 and 3.64 J/g-℃. The predicted apparent the thermal conductivity of grape, litchi, strawberry, apple and cantaloupe are respectively 0.57, 0.44, 0.40, 0.55 and 0.6 w/m-℃. The predicted apparent thermal diffusivity of grape strawberry, litchi, apple and cantaloupe are respectively 0.529×10⁴, 3.82××10¯⁴, 4.02×10¯⁴, 6.61×10¯⁴ and 5.86×10¯⁴m²/hr. |
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