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STUDY ON THE CHARACTER ISITIC OF POLYSACCHARI DE-BASED MATERIAL TO PRESERVE AND ITS INFLUENCE ON LITCH I BIO-HEAT TRANSFER

Author: LinBaoFeng
Tutor: LiangXingQuan
School: Guangxi University
Course: Applied Chemistry
Keywords: Polysaccharide material Litchi Biological heat transfer
CLC: TS206
Type: Master's thesis
Year: 2002
Downloads: 232
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Abstract


This paper systematically study the the polysaccharide material characteristics and its thermal generation of litchi biological changes and delivery process , explore the different characteristics of materials used in the Lychee preservation effect and biological heat transfer relationship the lychee room temperature storage and preservation . The results show that : the smaller the molecular weight of the material , the greater the concentration and the longer the storage time , the greater the degree of crystallinity . The acetylation can reduce the degree of crystallinity of the material : water transfer characteristic , including the penetration of water vapor , water droplets as well as the material of the absorbent with moisturizing properties . The high temperature conducive to the evaporation of the water migrating to the absorbent material under the high humidity environment and moisturizing preferably : Heat transfer characteristics results show that with the acetyl substitution degree , the glass transition temperature is reduced , the material to accelerate the rate of heat transfer . Greater the moisture vapor transmission rate of the material semi- bucket , moisture absorption , moisturizing rate is smaller , more conducive to heat transfer ; litchi during storage of biological heat is mainly generated by the respiration , the higher the temperature , the stronger lychee respiration , the biological heat generated by the greater . Polysaccharide material for the Preservation of Lychee , litchi nutrients can be used to save a long time to maintain the polyphenol oxidase (PP0) activity , the obvious preservation effect . Litchi during storage of biological heat transfer through transpiration new perspectives on the basis of experimental studies , and laid the initial foundation for further research and to develop bio- heat transfer with fresh fruits and vegetables . Provide a theoretical basis and practical experience for the of litchi preservation process design and development of new fresh material , biological heat transfer studies of fruits and vegetables have a certain reference value .

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