Study On Temperature Coupling Control Technology Of The Mass And Temperature Separate Controlled Storage

This paper was aimed at the present situation that the large loss rate of fruits and vegetables after harvest and the imperfect storage facilities and equipment. The research object was the Mass and Temperature Separate Controlled Storage (hereinafter referred to as MTSCS),and the research methods were combined with the theoretical calculation and experimental research. The relationship between heat transfer and mass transfer in the MTSCS system was studied, and the experiment was carried out on the subsystem.Through the research on the temperature distribution in the cold storage, the new technology of the coupled temperature control of the phase temperature storage was confirmed. It was to add a small cold storage of metal in the big, forming a jacketed structure, and then controling the temperature. Storage effect of cherry tomato and cucumber was tested, and the effect of storage and preservation of the MTSCS was verified. The results showed that:(1) The optimum width and the maximum surface area of the inner cold storage structure were determined by optimizing the inner structure, and the minimum shape coefficient of different storage capacity were restricted according to the concept of shape coefficient of building. The inner cold storage material was embossed aluminum. Based on the economic analysis of the life cycle of the MTSCS, the economical thickness of the inner cold storage materials in different life cycles was obtained.(2) The cooling time of MTSCS was the shortest and fastest cooling when the embossed aluminum metal as the inner cold storage material through the study on the cooling performance of cold storage. In addition, the cold storage temperature should be lower than the storage temperature of about 0.5 ?, the temperature could meet the storage requirements of fruts and vegetables at this time.(3) The temperature fluctuation range (4.97?-5.12?)of the plastic shed in the inner cold storage was less than that of the control group (4.91?-5.13?). There was no significant difference in the temperature distribution of the MTSCS after covering plastic shed, but the internal temperature of the plastic shed with the pore size of 100 mm was higher than that of the same site when the pore diameter was 200 mm.(4) In the MTSCS of cherry tomato, the core temperature is maintained at 5?±0.1 ?. Until 15 days of storage, which MTSCS stored in cherry tomato, fruit hardness was 1.39 kg/cm , the mass loss rate was 1.26%, the content of vitamin C was 58 mg/100g,the respiration peak appeared later than the control group and the content of index of small changes in soluble solids and titration acid. By scanning electron microscopy, the apparent delay of the surface damage of the fruit in the MTSCS was observed.(5) In the MTSCS of cucumber,the core temperature is maintained at 5?±0.1?.Study on the phenomenon of chilling injury in cucumber, after 15 days, membrane penetration rate of the cucumber storing in MTSCS was 50.76% and the content of MDA was 0.003 mol/g fw. In addition, the protective enzyme system (POD, CAT and SOD)activity remained relatively stable during storage.