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[目的]研究火龙果的最佳冷却方法。[方法]首先进行不同终压(550、600及650Pa)的真空预冷、不同水温(0、1.5及3℃)的水冷及2m/s风速的强制通风(4℃)试验,然后,从每种试验中选择最优组进行比较,从中选择最适合火龙果的冷却方式。[结果]真空预冷最低只能将火龙果降到10℃左右;强制通风虽能把火龙果降到5℃以下,但时间过长,需要4～5h;冷水温度为0℃时,火龙果的温度降低最快,1h可降到5.5℃。[结论]火龙果的最佳冷却方式是0℃水冷。
[Objective] To study the best cooling method of dragon fruit. [Method] Firstly, vacuum precooling, water cooling at different water temperatures (0, 1.5 and 3 ℃) and forced ventilation (4 ℃) at 2m / s were carried out at different final pressure (550, 600 and 650Pa) Select the best group of experiments to compare, from which to choose the most suitable dragon fruit cooling method. [Result] The lowest of vacuum precooling could only reduce the dragon fruit to about 10 ℃. Although forced ventilation could lower the dragon fruit below 5 ℃, it took 4 ~ 5h when the time was too long. When the cold water temperature was 0 ℃, The fastest temperature reduction, 1h can be reduced to 5.5 ℃. [Conclusion] The best cooling way of dragon fruit is 0 ℃ water cooling.