1 / 15
文档名称:

Chapter 4 Storage methods.ppt

格式:ppt   页数:15
下载后只包含 1 个 PPT 格式的文档,没有任何的图纸或源代码,查看文件列表

如果您已付费下载过本站文档,您可以点这里二次下载

Chapter 4 Storage methods.ppt

上传人:中国课件站 2011/12/5 文件大小:0 KB

下载得到文件列表

Chapter 4 Storage methods.ppt

文档介绍

文档介绍:The second section Ventilated storage
一、types类型
通风贮藏库可分为overground地上式、semi-overground半地上式和underground地下式三种类型
二、design requirement of ventilated storeroom
1、orientation定位和方向
2、arrangement of storeroom
三、kinds of ventilated storeroom通风库的种类
(一)natural ventilated storeroom
1、heat preservation system保温系统
2、ventilated system
(二)modified ventilated storeroom
(三)controlled temperature ventilated storeroom
四、principle of vent setting通风库进排气口的设置原则
1、principle of vent通风原理
2、principle of vent setting
五、heat insulation structure
六、calculating of ventilated account and area
1、calculating of heat fountainhead
The fourth section Gas storages
Introduction lychees Kidd and West
air (% N2, % O2, and % of CO2)
Ⅰ、Definition
Gas storage refers to position of the atmosphere altered from that of air in respect to the proportions of O2and/orCO2. The proportions are controlled; O2 usually is lower and CO2 increased; nitrogen acts as an inert “filler”, other gases may be added in low concentration.
Ⅱ、 Classification of gas storage
(一)自发气调(MA):
Storage methods:plastic pavilion塑料大帐、plastic film塑料袋、silicon rubber window storage硅窗贮藏
(二)人工气调(CA): including
1、Single index storage单指标
2. Double index storage双指标
3、Poly-index storage:CO2, O2, CO, C2H4 acetylene(乙炔)or N2
Difference of CA and MA
Ⅲ、 The principle of CA and MA(Potential Benefits of CA and MA Storages)
1. Retardation of senescence and associated biochemical and physiological changes, ., slowing-down respiration, softening, positional changes.
2. Controlling certain Physiological disorders, for example, chilling injury and russeting(赤褐).
3. Reduction of fruit sensitivity to ethylene.
As an important plant hormone, ethylene can accelerate the ripening of fruits and vegetables. The process of ethylene synthesizing needs oxygen.
MET → SAM → ACC → ethylene
accelerate O2
restrain CO2
4. Affecting ponents of fruits and vegetables
(1) Increase in Sugars
(2) Pectin Changes
(3) Chlorophyll retention