CAJ | 학술논문

预冷是在低温贮运或冷冻加工前利用低温水或空气等介质迅速降温除去田间热的过程.预冷技术具有无毒,无残留和易操作等特点,已经应用到众多果蔬的保鲜中.综述了预冷在果蔬流通领域中的作用,并介绍了几种常见的预冷方式.
예랭시재저온저운혹냉동가공전이용저온수혹공기등개질신속강온제거전간열적과정.예랭기술구유무독,무잔류화역조작등특점,이경응용도음다과소적보선중.종술료예랭재과소류통영역중적작용,병개소료궤충상견적예랭방식.
The process of precooling is a rapid method to remove field heat by low temperature water, air or other media, prior to storage, transportation or handling. Precooling technique is non-toxic, non-resid- ual and easy to operate, having been applied on the preservation of many fruits and vegetables. The effects of precooling on the storage and transportation of fruits and vegetables were reviewed in this paper, various different precooling methods also being introduced.