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番茄果实热导率测试装置参数实验（Optimization of the Parameters of Designed Apparatus for Determination of Thermal Conductivity of Tomato Fruits）
番茄 热导率 测试装置 操作参数
2009/11/3
微热探针法测试热导率系统已被广泛应用于食品材料热导率的测试中。但是，由于实验条件或实验设备的限制，基于理想的线热源瞬态模型测量原理得到的结果会产生某些测试误差。针对测试误差，从探针输入电压、加热时间和样品的径向尺寸等装置操作参数的选择着手，通过实验，得到装置系统测定中输入电压的最佳值为2.5～6.5V、加热时间最佳值为20～50s。最后通过实际测试，得到了番茄果实在不同成熟阶段的热导率变化规律。
Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits
pectin cherry tomato fruits ripening polygalacturonase
2009/6/17
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruit...
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
tomatoes lycopene colour sulphur nitrogen fertilisation
2014/3/10
The effects of different sulphur (S) fertilisers (ammonium, sodium, potassium and calcium sulphates) in combination with nitrogen (N) on plant growth, yield and quality of fruits were investigated in ...