冰温技术应用实验研究.pdfVIP

30 4 Vol.30,No.4 第 卷 第 期 制冷学报 2009 8 Journal of Refrigeration 年 月 August. 2009 0253-4339 2009 04-0040-06 文章编号： ( ) - DOI编码：10.3969/j.issn. 0253 4339. 2009. 04. 040 冰温技术应用实验研究 申 江1 王晓东1 王素英1 张坤生1 王 燕2 (1 天津市制冷技术重点实验室 天津商业大学 天津 300134 ；2 中日友好医院 北京 100029) 摘 要 利用冰温技术储藏猕猴桃、库尔勒香梨、大鼠肝脏及羊肉，以普通冷藏和冻藏为对照，研究冰温技术保鲜效果。 实验结果表明冰温储藏猕猴桃和香梨分别为80天和100天，好果率均达93%，远优于普通冷藏；冰温库低温高湿条件大大降 - 低了干耗，很好的保持了水分。 1℃冰温条件下，保持大鼠肝脏的活性72小时，与普通冷藏相比大大延长了活体保鲜的时 - 间。 0.5℃冰温储藏的羊肉12天时仍能基本保持原有的鲜度，与普通冷藏相比延长保鲜时间50% 以上，与冻藏相比提高了 羊肉的保水性能和熟肉率。 关键词 热工学；冰温储藏；冰点；猕猴桃；库尔勒香梨；大鼠肝脏；羊肉 + 中图分类号：TB69; S609 .3 文献标识码：A Experimental Study on Application of Hyo-on Technology Shen Jiang1 Wang Xiaodong1 Wang Suying1 Zhang Kunsheng1 Wang Yan2 (1.Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce, Tianjin, 300134, China; 2. China-Japan Friendship Hospital, Beijing, 100029, China) Abstract Kiwifruit, Kuala fragrant pears, rat livers and mutton were stored in a hyo-on storage room to investigate the fresh-keeping effect of hyo-on technology. The experimental results show that with the hyo-on technology the healthy fruit rates of Kiwifruit and Kuala fragrant pears were both 93� for storage time of 80 and 100 days respectively, The weight loss decreased and the water content was well kept because of the low temperature and high humidity in the hyo-on storage room. The activity of the rat livers could be kept for 72 hours under the hyo-on condition of –1℃, much longer than that with the conventional cold stor