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Quantifying non-uniformity in hot air treatment using tomato as a test material for postharvest quality and disease control.

机译：使用番茄作为收获后质量和疾病控制的测试材料，对热风处理中的不均匀性进行量化。

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摘要

The influence of uniformity of heat transfer with respect to the effect of heat treatment was investigated by correlating engineering parameters with the quantified heat treatment effects. Differences in treatment effect in terms of quality, anti-pathogen and chilling injury (CI) control properties among commodities was studied by exposing them to different target temperatures. Similar effects were also evaluated and quantified within an individual commodity by a custom-designed device. This device, whose design parameters were based on a heat transfer simulation, insured that one hemisphere of a tomato was exposed to air at 39°C and 0.24 m s-1; while the other hemisphere was exposed to air at a lower temperature with a velocity of0.24 m s-1 or 0.12 m s-1.;Some of the effects of heat treatment on tomato quality, such as color development and resistance to CI, appear to be localized. A significant difference in redness was identified between heated parts and unheated parts of tomato fruits immediately after treatment; and the differences persisted during storage. Differences in lightness and chroma were noted on day 4. Delay in ripening caused by heat treatment was confirmed through the higher TA and TSS values of heated tomatoes or heated portion of partially heated tomatoes.;The heated parts of tomatoes showed a stronger resistance to chilling injury. The effective temperature control range for CI was wide, but temperatures higher than 39.5°C for 23 h hot air treatment could lead to adverse effects.;Differences in physiological effects between hemispheres in two chambers was reduced by directly decreasing the temperature difference between upper and lower chambers or relatively increasing the heating air flow rate, highlighting the importance of improving the uniformity of air flow around each individual treated fruit.;Single-temperature heat treatment was most effective in limiting pathogen development and varied according to the parameter measured: 38°C for hypersensitive response (HR), 36°C for tissue breakdown, 36°C, 38°C or 39°C for mycelium abundance, and 38°C or 39°C for lesion size. Bilateral differences in temperature across the fruit significantly affected disease control: decreasing temperature differences significantly improved the uniformity of disease control.
机译：通过将工程参数与量化的热处理效果相关联，研究了传热均匀性对热处理效果的影响。通过将商品暴露在不同的目标温度下，研究了商品在质量，抗病原性和冷害（CI）控制特性方面的处理效果差异。还通过定制设计的设备对单个商品内的相似效果进行了评估和量化。该设备的设计参数基于传热模拟，可确保番茄的一个半球暴露于39°C和0.24 m s-1的空气中。而另一半球则以0.24 m s-1或0.12 m s-1的速度在较低的温度下暴露于空气中。热处理对番茄品质的一些影响，例如发色和耐CI感，似乎是本地化的。处理后立即在番茄果实的加热部分和未加热部分之间发现了明显的发红差异。并且差异在存储期间仍然存在。在第4天发现亮度和色度有所不同。通过加热的西红柿或部分加热的西红柿的加热部分的较高的TA和TSS值，可以确认由热处理引起的成熟延迟。;西红柿的加热部分显示出较强的耐冷性受伤。 CI的有效温度控制范围很广，但温度高于39.5°C进行23 h热空气处理可能会产生不利影响。;通过直接减小上腔室和上腔室之间的温差，可以减小两个腔室中半球之间的生理效应差异。较低的腔室或相对增加加热空气的流量，强调了提高每个处理过的水果周围空气均匀性的重要性。单温热处理在限制病原体发展方面最有效，并根据测量的参数而变化：38° C表示超敏反应（HR），36℃表示组织破裂，36℃，38℃或39℃表示菌丝体丰度，38℃或39℃表示病变大小。整个水果的双边温度差异显着影响了疾病控制：降低温度差异显着提高了疾病控制的均匀性。

著录项

  • 作者

    Lu, Jianbo.;

  • 作者单位

    McGill University (Canada).;

  • 授予单位 McGill University (Canada).;
  • 学科 Agriculture Food Science and Technology.;Engineering Agricultural.
  • 学位 Ph.D.
  • 年度 2009
  • 页码 192 p.
  • 总页数 192
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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