摘要
目的:研究频率、振动加速度对梨的理化指标的影响,以及叠放层数和缓冲材料材质对梨因振动引起的损伤特性。方法:利用振动台、硬度计和数字折光仪进行理化实验,并对理化指标进行评估;利用自制纸筒进行叠放振动损伤实验,在损伤最为严重的条件下,加入缓冲材料进行缓冲实验,并对梨的损伤特性进行评估。结果:随振动加速度的增加可溶性固形物含量呈增加趋势,随振动频率的增加可溶性固形物含量呈减小趋势;随振动加速度、振动频率的增加硬度呈减小趋势;多层梨的实验中,第一层和第三层的梨损伤最严重;4种缓冲材料的缓冲效果由好到差依次为海绵、泡沫、网套和纸板。结论:振动可导致梨的品质变差、造成损伤,海绵作为缓冲材料对梨保护效果最好。
Objective：To study the effect of frequency and acceleration on physical-chemical indicators of pears and the damage characteristics when pears were stacked and protected by buffer material.Method：Vibrating table,digital refractometer and hardness tester were used to evaluate physical-chemical indicators of pears.Multilayer stack test was conducted with cardboard tube made self and the cushioning performance of buffer materials were evaluated at the condition which damages pears most.Result：With the increase of the vibration acceleration,the total soluble solids content and firmness tended to increase,while the vibration frequency increased,the total soluble solids content tended to decrease.Increasing of vibration frequency and vibration acceleration lead to decrease in hardness of pears.Pears in the first and the third layer were most vulnerable.Four buffer materials were ordered from good to bad according to their cushioning performance：sponge,foam,net,cardboard.Conclusion：The vibration in the transportation process could lead to worsened pear quality and damage.Sponge protected pears well.
出处
《食品科技》
CAS
北大核心
2015年第12期290-294,共5页
Food Science and Technology
基金
国家科技支撑计划项目(2012BAD38B01/2012BAD38B00)
关键词
梨
振动
缓冲材料
pear
vibration
cushioning materials
作者简介
刘林林（1990-），男，硕士研究生，研究方向为食品包装与储运。
通讯作者
