本文關(guān)鍵詞： 控溫包裝 萵筍尖 常溫物流 保鮮機理 優(yōu)化　出處：《西南大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：我國冷鏈物流供給能力不足,且大部分蔬菜的附加價值較低,使用冷鏈也存在成本過高的問題,生鮮蔬菜在流通過程中缺乏有效的保鮮手段,損耗嚴(yán)重�？販匕b通過蓄冷劑吸收熱量來控制箱內(nèi)溫度,保持蔬菜在物流過程中的品質(zhì),作為冷鏈系統(tǒng)的補充,是目前市場上使用最廣泛,也是最經(jīng)濟和實用的蔬菜物流保鮮方式之一。萵筍尖主要指萵筍的可食嫩葉部分,俗稱鳳尾,與萵筍莖相比,其營養(yǎng)更豐富,保健功效更好,食用價值更高。萵筍尖是一種高呼吸速率葉菜,有組織脆嫩,易脫水萎蔫黃化,常溫物流難度大等特點,同時獲取容易,價格便宜,對CO2有一定的耐受性,作為試驗材料研究蔬菜采后生理及常溫物流保鮮技術(shù)具有較強的代表性。本文以萵筍尖為研究對象,研究控溫包裝在萵筍尖常溫物流過程中的保鮮機理,并通過協(xié)同預(yù)處理技術(shù)、改進(jìn)結(jié)構(gòu)、建立控溫時間估算模型,提升控溫包裝保鮮效果,節(jié)約物流成本。文章首先使用不同重量的蓄冷劑,分析箱內(nèi)的環(huán)境變化以及萵筍尖生理活動、營養(yǎng)品質(zhì)變化,探究控溫包裝的保鮮機理及其保鮮效果的主要制約因素。然后,通過復(fù)合預(yù)冷、熱處理,彌補單一控溫包裝的不足,研究控溫包裝復(fù)合前處理對萵筍尖常溫物流保鮮品質(zhì)的影響。再次,對箱蓋做微小的開孔處理,使控溫包裝具備一定的氣體交換能力,能長時間形成自發(fā)氣調(diào)環(huán)境,研究其保鮮效果。最后,通過分析控溫包裝箱內(nèi)外的傳熱過程,依據(jù)蓄冷劑用量建立物流控溫時間估算模型并試驗驗證。全文主要得出如下結(jié)論:1、本章通過加入不同重量的蓄冷劑,研究控溫包裝在萵筍尖常溫物流下的保鮮機理。結(jié)果表明,控溫包裝對萵筍尖生理活動、營養(yǎng)品質(zhì)的影響具有明顯的階段性。在物流過程前期,箱內(nèi)溫度較低,萵筍尖呼吸作用自然降氧形成自發(fā)氣調(diào)環(huán)境,各處理組均能維持較低的失重,保持較好的色澤(ΔE、h)及營養(yǎng)品質(zhì)(葉綠素、Vc含量)。但在物流過程后期,呼吸作用消耗O2產(chǎn)生CO2形成超低氧環(huán)境,使萵筍尖進(jìn)行無氧呼吸,產(chǎn)生乙醇等次級代謝產(chǎn)物,生理代謝失調(diào),加速腐爛。提高控溫包裝蓄冷劑的用量,在物流過程前期有利于維持萵筍尖的品質(zhì),但對其保鮮期的延長效果有限,箱內(nèi)氣體成分變化導(dǎo)致的無氧呼吸是制約控溫包裝保鮮效果的主要因素。2、本章使用預(yù)冷復(fù)合熱處理對萵筍尖進(jìn)行保鮮處理,研究在密閉控溫包裝條件下復(fù)合前處理對萵筍尖常溫物流保鮮品質(zhì)的影響。結(jié)果表明,預(yù)冷處理有利于延長控溫包裝的控溫時間,在物流過程前期保持萵筍尖較好的色澤和營養(yǎng)品質(zhì),但在物流過程后期會加速衰老,與對照組差異不大甚至更差(P0.05)。熱處理會加劇果蔬表面原有角質(zhì)層、蠟質(zhì)層的破壞,在物流前期促進(jìn)萵筍尖的蒸騰作用,短暫的提高其呼吸作用,導(dǎo)致失重率增加;同時,熱處理能維持萵筍尖細(xì)胞膜穩(wěn)定性,降低超氧陰離子產(chǎn)生速率、提高PPO及POD活性,抑制萵筍尖在物流過程后期遭受低O2高CO2脅迫時的腐爛。預(yù)冷復(fù)合熱處理能結(jié)合兩種處理方式的優(yōu)勢,保鮮效果優(yōu)于單獨預(yù)冷處理或熱處理,能有效延緩萵筍尖的生理代謝,延緩萵筍尖無氧呼吸的發(fā)生和呼吸高峰的到來,提升控溫包裝對萵筍尖的保鮮效果,延長保鮮期。3、本章使用海綿-MA及微孔-MA兩種自發(fā)氣調(diào)方式改進(jìn)控溫包裝結(jié)構(gòu),研究其對萵筍尖常溫物流保鮮品質(zhì)的影響。結(jié)果表明,海綿-MA及微孔-MA處理均能有效的調(diào)節(jié)控溫包裝箱內(nèi)氣體成分,防止CO2過多積累,保證萵筍尖正常的呼吸代謝,避免無氧呼吸的發(fā)生。但氣體交換會伴隨著水分的散失和熱量交換,海綿-MA及微孔-MA處理也會提高萵筍尖的失重率,同時,略微削弱控溫包裝的控溫效果。海綿-MA處理在維持相對電導(dǎo)率,降低超氧陰離子產(chǎn)生速率,提高PPO及POD活性等方面,與微孔-MA處理差異不大(P0.05),但能維持較低的失重率及較高的Vc、葉綠素含量,保持較好的顏色、質(zhì)地、形態(tài),整體保鮮效果更好。4、本章以瓦楞紙箱內(nèi)套泡沫箱的典型雙層控溫包裝形式為研究對象,通過計算控溫包裝系統(tǒng)熱阻,綜合考慮果蔬自身吸熱以及蓄冷劑相變后的升溫過程,運用傳熱學(xué)基本理論分別對蓄冷劑相變的穩(wěn)態(tài)傳熱過程及之后箱內(nèi)升溫的非穩(wěn)態(tài)傳熱過程進(jìn)行了分析,建立了控溫包裝的控溫時間估算模型。同時,加入不同重量的蓄冷劑模擬常溫下萵筍尖的物流保鮮試驗,監(jiān)測其箱內(nèi)溫度變化,驗證建立的估算模型。試驗結(jié)果表明,在不同的蓄冷劑用量下該模型的估算值與實際控溫時間的相對偏差在-9.68%~6.45%,偏差因子(Bf)為1.021,準(zhǔn)確性因子(Af)為1.06,均接近1,在實際應(yīng)用中屬于可接受范圍。所提出的估算模型能準(zhǔn)確預(yù)測環(huán)境溫度基本恒定的常溫物流條件下控溫包裝的控溫時間。綜上所述,在常溫物流過程中,控溫包裝對萵筍尖的生理活動、營養(yǎng)品質(zhì)的影響有著明顯的階段性,在物流過程后期,箱內(nèi)的O2消耗、CO2積累導(dǎo)致的氣體損傷是制約其保鮮效果的主要因素。協(xié)同預(yù)處理技術(shù)及自發(fā)氣調(diào)的改進(jìn)方式對萵筍尖在常溫物流下的保鮮均有較好提升效果。預(yù)冷復(fù)合熱處理結(jié)合兩種預(yù)處理方式的優(yōu)勢,保鮮效果優(yōu)于單獨預(yù)冷處理或熱處理,能有效延緩萵筍尖的生理代謝,推遲但不能避免箱內(nèi)無氧呼吸的發(fā)生。自發(fā)氣調(diào)方式能有效的調(diào)節(jié)控溫包裝箱內(nèi)的氣體成分,保證萵筍尖正常的呼吸代謝,同時避免無氧呼吸的發(fā)生,但也會略微削弱控溫包裝的控溫效果,提高萵筍尖的失重率,開孔填充納米海綿的海綿-MA方式整體保鮮效果更好。基于典型雙層控溫包裝形式建立的控溫時間估算模型,能較準(zhǔn)確的估算常溫物流過程中控溫包裝的控溫時間。這三種改進(jìn)方式均具有一定的應(yīng)用價值,在其他葉菜或高呼吸速率農(nóng)產(chǎn)品的物流保鮮方面也有一定的借鑒意義。
[Abstract]:The ability of cold chain logistics supply in China is insufficient, and the added value of most of the vegetable is low, there is the problem of high cost in the use of cold chain, lack of fresh vegetables preservation methods, effective in severe loss circulation process. The temperature control package coolant absorbs heat to control the temperature, keep the vegetables in the process of logistics quality. As a supplement to the cold chain system, is currently on the market the most widely used, and it is also one of the most economical and practical way. Lettuce fresh vegetable logistics mainly refers to the edible part of lettuce leaves, commonly known as the Phoenix, compared with the lettuce stem, it is more nutritious, better health, higher edible value is lettuce. A high respiration rate of vegetables, organized crisp, easy to dehydration wilt chlorosis, characteristics of normal logistics. It also is easy to obtain, the price is cheap, there is resistance to CO2, as the experimental material production of vegetables After physiological and normal temperature fresh-keeping technology has a strong representation. In this paper, lettuce as the research object, preservation mechanism research of temperature controlling packaging in lettuce at room temperature in the process of logistics, and through collaborative pretreatment technology, improving the structure, establish the control time estimation model, enhance the preservation effect of temperature control package, save the cost of logistics. Firstly, the use of the weight of different coolant tank, analysis of changes in the environment and physiological activities of lettuce, nutrition quality change, the main restricting factors on the preservation mechanism of temperature control package and its preservation effect. Then, through the combined cooling, heat treatment, make up the deficiency of single temperature control package, study on temperature control packaging composite pretreatment on lettuce in normal logistics the quality of preservation effect. Thirdly, the box cover do small hole processing, the temperature control has certain ability of gas exchange packaging, can long time spontaneous gas ring Study on the preservation effect of the environment. Finally, through the analysis of the heat transfer process of the temperature control box inside and outside, according to the coolant temperature control amount to establish logistics time estimation model and experimental verification. The main conclusions are as follows: 1, this chapter by adding different weight of coolant, fresh mechanism of temperature control in lettuce under normal logistics packaging. The results show that the temperature control packaging on lettuce physiological activity, effects of nutritional quality has obvious stage. In the logistics process, the temperature is low, lettuce natural respiration and oxygen reduction spontaneous formation of atmosphere environment, each treatment group could maintain low weightlessness, maintain good color (E, H) and nutritional quality (chlorophyll Vc content). But in the logistics process of the late respiration consumption O2 formation of ultra low oxygen environment CO2, the lettuce in anaerobic respiration, ethanol and other secondary metabolites, physiological and metabolic loss Adjustable, accelerated decay. Improve the amount of coolant temperature control package, early in the logistics process is conducive to the maintenance of lettuce in quality, but the preservation period of the extension effect is limited, leading to anaerobic respiration box gas composition changes are the main factors restricting the preservation effect of temperature control package of.2, this chapter uses the pre cooling composite heat treatment tip the preservation of lettuce, study in a closed temperature control package condition composite pretreatment on lettuce quality preservation effects of logistics at room temperature. The results show that pre cooling treatment is beneficial to prolong the time of temperature control temperature control package, keep the lettuce better color and nutritional quality in the logistics process, but in the logistics process of the latter will accelerate aging, compared with control group (P0.05) is even worse. Heat treatment will increase the cuticle surface of fruits and vegetables, destruction of wax layer, promote early in the logistics transpiration of lettuce, short. The respiration, resulting in weight loss rate increased; at the same time, the heat treatment can maintain cell membrane stability of lettuce, reduce the production rate of superoxide anion, increase PPO and POD activity, inhibited lettuce in the logistics process later suffered decay of low O2 and high CO2 stress. With two kinds of treatment methods of the advantages of pre cooling combined heat treatment, preservation effect is better than that of pre cooling or heat treatment, can effectively delay the physiological metabolism of lettuce, lettuce in delaying anaerobic respiration and respiration peak arrival, enhance the temperature control package on preservation of lettuce, prolong the storage period of.3, this chapter uses -MA and -MA two kinds of microporous sponge modified atmosphere method temperature control packaging structure, on the preservation quality of lettuce in normal logistics effect. The results showed that -MA and -MA are microporous sponge packing box can control the gas regulating components effectively, prevent the excessive accumulation of CO2, Paul Certificate of lettuce in normal respiration, avoid anaerobic respiration. But the gas exchange will be accompanied by the loss of water and heat exchange, sponge -MA and microporous -MA treatment will improve lettuce weight loss rate, at the same time, slightly weaken the effect of temperature control temperature control package. -MA treatment in maintaining the relative conductivity of sponge, reducing superoxide production the rate of increase of PPO and POD activity, and microporous -MA treatments were the same (P0.05), but it can maintain the low rate of weight loss and higher Vc, chlorophyll content, good color, texture, shape, overall preservation effect is better.4, this chapter takes the typical double temperature control packaging corrugated box set foam box as the research object, through the calculation of temperature control packaging system resistance, considering its heat and coolant phase change and after the heating process, the heat transfer for steady-state coolant phase change theory The unsteady heat transfer process of heat transfer process and after heating box are analyzed, established time temperature control temperature control package estimation model. At the same time, adding the weight of different coolant simulation under normal temperature fresh-keeping test pointed lettuce, monitor the temperature change in the box, verify the estimation model. The experimental results show that in different cold storage the amount of estimated value of the model and the actual temperature time relative deviation of the -9.68%~6.45% deviation factor (Bf) was 1.021, the accuracy factor (Af) was 1.06, are close to 1, is within the acceptable range in practical application. The temperature time temperature control package at room temperature logistics condition to estimate the proposed model can accurately predict the environment under constant temperature. To sum up, in the normal logistics process, temperature control package on physiological activities of lettuce, affect the nutritional quality has obvious phase, late in the logistics process, The O2 gas consumption, accumulation of CO2 damage is the main factor restricting its preservation effect. Synergistic pretreatment technology and modified atmosphere to improve the way of lettuce in the preservation of normal logistics has a better enhancement effect. The advantage of the pre cooling composite heat treatment combined with two kinds of pretreatment, the preservation effect is better than that of pre cold or heat treatment, can effectively delay the physiological metabolism of lettuce, but can not avoid the delay of anaerobic respiration. The gas composition of modified atmosphere method can effectively adjust the temperature control box, ensure the lettuce normal respiration, while avoiding the occurrence of anaerobic respiration, but also slightly weakened the effect of temperature control temperature control packaging, improve the weight loss rate of lettuce tip, better preservation effect of hole filled with nano sponge sponge -MA. The overall estimate time to establish a typical double temperature control temperature control package based on form The model can accurately estimate the temperature control time of temperature control packaging in normal temperature logistics process. These three improved methods have certain application value, and also have some reference significance in other leafy vegetables or high breathing rate agricultural products logistics preservation.

【學(xué)位授予單位】：西南大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS255.3;TS206

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