摘要
为掌握不同加湿方式对气调保鲜环境调控的影响,搭建了气调保鲜环境综合调控试验平台,对比超声波和高压雾化2种加湿方式对气调保鲜环境调控的影响。结果表明:超声波加湿对厢体内气体成分变化无影响,高压雾化加湿可引起厢体内O2和CO2体积分数的明显波动;超声波加湿在耗电量和液氮消耗量上比高压雾化加湿分别节能34.9%和57.7%。
An experimental platform for integrated control of fresh-keeping environment with controlled atmosphere （CA） system was established to research the effects of different humidifying methods on the regulation of CA environment. A comparison was made between the effects of two different humidifying methods, ultrasonic humidification and high pressure atomized humidification, on the regulation of CA environment. The results indicated that ultrasonic humidification exerted no influence on gas composition in the experimental container and high pressure atomized humidification caused distinct fluctuation on the volume fractions of O2 and CO2contrarily. Furthermore, ultrasonic humidification consumed 34.9 percent less of electric energy and 57.7 percent less of liquid nitrogen than high pressure atomized humidification.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第10期187-189,共3页
Guangdong Agricultural Sciences
基金
现代农业产业技术体系建设专项(CARS-33-13)
国家自然科学基金(31101363)
广东省自然科学基金(10151064201000038)
广州市农业科技项目(2011)
广东省科技计划项目(2011B020312003)
广东省扶持农业机械化发展专项项目(粤农计[2011]150号)
广东机电职业技术学院校级科研项目(YJ2011-7)
关键词
保鲜运输
加湿方式
气调环境
果蔬
fresh-keeping transportation
humidifying method
controlled atmosphere environment
fruit and vegetable
