Experimental Study Of Three Critical Parameters In Foodstuff Hypobaric Storage

Experimental study of three critical parameters in foodstuff hypobaric storage is proceeded. Hypobaric storage has many virtues relative to general refrigeration and controlled atmosphere storage. For example, prolonging the storage time, decreasing temperature and reducing oxygen rapidly, restraining the growth and breeding of microbe abates the harm of oxygen and carbon dioxide to food, prolonging the shelf life of foods, ect. According as abundant literatures and experimental study, this thesis takes Chinese goosebeery as example and seeks optimum storage pressure, temperature and humidity under the hypobaric storage.1. The historical development of foods storage and its current study domestic and abroad were reviewed. The principle and method of hypobaric storage are introduced simply. Analyzing virtues, shortcomings and the three critical parameters in foodstuff hypobaric storage.2. This thesis analyses the transfer process of water and quantity of heat as well as some parameters of affecting heat transfer and mass transfer by theoretical means, which affect straight the three parameters under the hypobaric storage.3. An existed experimental apparatus in the institute was rebuilt for this experiment, and detailed experimental study had been carried out from distinct pressure, temperature and humidity.4. According as abundant experimental data, after analyzing the factor of the storage law, effect, the change of C vitamin and the loss of weight, drawing the conclusion that what is the optimum storage pressure, temperature and humidity under the hypobaric storage.