Measuring device for fruit and vegetable living tissue undercooling point and freezing point and measuring method thereof

Abstract

The invention discloses a measuring device for fruit and vegetable living tissue undercooling point and freezing point, which comprises a constant temperature water bath and a constant temperature water bath kettle. A copper plate base, semiconductor refrigerating pieces, a fruit and vegetable sample groove and an upper cover are all disposed in the constant temperature water bath kettle. A voltage-stabilized source supplies power for the semiconductor refrigerating piece. A T-type thermoelectric couple is placed in the fruit and vegetable sample groove and connected with a data acquisition instrument which transmits acquired temperature data to a computer for processing. The measuring method includes the following steps: firstly, opening the constant temperature water bath and the constant temperature water bath kettle, setting the temperature to 15 DEG C; secondly, adjusting output power of the voltage-stabilized source according to power requirements of the different semiconductor refrigerating pieces; thirdly, cutting the fruit and vegetable sample into fixed size according to requirements and placing the cut sample in the fruit and vegetable sample groove; lastly, transmitting the temperature data acquired by the data acquisition instrument in a real-time mode to the computer to be monitored. The measuring device for fruit and vegetable living tissue undercooling point and freezing point has the advantages of being wide in application scope, simple in structure, easy to achieve and convenient to operate and shortening measuring time.

Description

technical field [0001] The invention relates to the field of ice-temperature storage and preservation of fruits and vegetables, in particular to a measuring device for the supercooling point and freezing point of living tissue of fruits and vegetables, and a method for measuring the supercooling point and freezing point of living tissue of fruit and vegetables. Background technique [0002] Existing fruit and vegetable fresh-keeping technology mainly adopts two kinds of methods of chemical agent and freezing. The use of chemical agents to keep fresh will cause pollution and bring harm to human health, and the fresh-keeping period is short. Frozen preservation is to place fruits and vegetables in an environment that is refrigerated by some kind of equipment, which can be artificially controlled and maintained at a stable low temperature, so as to keep fruits and vegetables fresh. Critical ice temperature storage can suppress the vital activities of fruits and vegetables to t...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, in order to obtain the freezing point of the fruit and vegetable tissue, someone directly inserts a thermocouple into the fruit and vegetable tissue and puts it in a -40°C low-temperature freezer for cooling. However, due to individual differences in fruits and vegetables, the cooling rate of larger fruits and vegetables is very slow. , the experiment period is also very long, it is not easy to measure the freezing point

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