共查询到18条相似文献,搜索用时 156 毫秒
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本文采用液氮汽化后的低温氮气与食品接触进行热交换,搭建了低温液氮实验装置,研究了液氮冻结传热过程中热流量和冷却速度的变化规律。在-170~-50℃之间以-20℃为间距设置7个温区进行冻结实验,将马铃薯从初始温度18℃降至冻结点-18℃。采用拟合公式法对采集的数据进行计算,得到换热过程的平均热流量和温度分布;分析热流量变化规律及温度变化率得到最佳氮气温度。结果表明:当氮气温度为-122.87℃时,热流量增长速率达到最大值,继续降低温度,热流量增长幅度减小,此时有部分热量聚于内部,造成冷量浪费;通过对食品中心-3℃时不同界面的温度变化率计算,得到最佳氮气温度为-133.11℃,与前者仅相差6.71%。因此,-128℃左右的氮气温度为最佳温度,既可以保证食品实现快速冻结又可以提高氮气的有效利用率。 相似文献
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液氮在食品速冻中的应用 总被引:2,自引:0,他引:2
用液氮速冻食品,一般可分为液氮浸渍冻结、液氮蒸气吹风冻结和液氮喷淋冻结三种方法。液氮浸渍冻结是使食品体跟液态氮浸渍接触,液氮吸收食品的显热和潜热而被蒸发,借以达到速冻食品的目的。液氮蒸气吹风冻结则是让液氮(利用食品热量)在特殊的蒸发器中蒸发,然后以很高的流速强制吹送至食品表面,从而使食品快速冻结。液氮喷淋冻结,则是将液氮喷淋到食品上,液氮吸收潜热气化,继后液氮的蒸气吸收显热升温,因而使食品迅速地冻结。这种方法的应用,远比液氮浸渍冻结和液氮蒸气吹风冻结广泛和普遍。下文着重讨论液氮喷淋冻结的工艺过程、设备、效果、传热学设计、经济性以及优缺点等。 相似文献
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草莓液氮速冻特性及营养品质的研究 总被引:1,自引:0,他引:1
目的 探究草莓的液氮速冻工艺特性。方法 利用自行研制的液氮喷雾式速冻装置,温度设置在?40~?70 ℃之间,以5 ℃为间距进行草莓液氮速冻实验,并检测、分析不同冻结温度条件下的草莓冻结速率、失水率、色差、Vc含量和花青素含量等指标。结果 随着冻结温度的降低,草莓冻结时间缩短,冻结速率由9.75 cm/h提高到20.00 cm/h,但当冻结温度低于?55 ℃时,继续降低冻结温度,其冻结速率增幅减小。随着冻结温度的降低,液氮速冻后草莓的失水率、Vc含量、花青素含量和总酚含量呈现增大趋势,但增幅逐渐变小。结论 液氮速冻草莓采用?55 ℃冻结温度进行速冻时,既可保证草莓快速冻结,又可最大程度地保留草莓的营养品质。 相似文献
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影响速冻食品质量因素 总被引:6,自引:1,他引:5
本文分析了影响速冻食品质量的因素是:一是原料的性质;二是冻结前的加工处理,其中包括果蔬类食品冻结前的加工处理和肉类食品冻结前的加工处理;三是快速冻结过程的各种因素,包括冷却介质温度、放热系数、食品成分、食品冻结终止温度及机械传送方式的影响;四是冷藏、运输、销售及家庭储存等环节的影响。 相似文献
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食品冷冻正朝着快速冻结的方向发展。传统的蒸汽压缩式制冷机受到制冷剂替代和制冷温度降低所带来的效率下降等方面约束,使得在低温下具有较高效率的空气制冷机有了生机。本文首先阐述了保证冻结食品质量的关键因素;介绍了可用于食品快速冻结的开式回冷低压直接吸热循环空气制冷机原理;进而分析了空气制冷机在食品快速冻结领域应用所具有的优势。 相似文献
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I.S. Zhitomirsky V.N. Fenchenko V.I. Borisenko P.A. Schparber A.L. Schreiman 《低温学》1984,24(12):676-678
When sinking shafts or driving tunnels in complicated hydrogeological conditions, soil freezing is widely used in mine and metro constructions and municipal engineering. Among the available techniques of driving or sinking, ground freezing appears to be the most universal and reliable. In a number of cases it is the only feasible way of driving tunnels in unstable water-bearing rocks.The use of liquid nitrogen to freeze water-bearing rocks while constructing foundations, foundations pits and shaft wells found wide application as early as the sixties, in France, England, Japan, USA USSR, and other countries. Thus great experience has been gained in using liquid nitrogen for high-speed freezing of water-bearing rocks. Nevertheless, there are scanty well-founded scientific recommendations for using liquid nitrogen freezing methods. This is due to the fact that the processes occurring in liquid nitrogen freezing are more intensive and complicated to evaluate than the processes of traditional brine freezing. 相似文献
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对DR材三片罐的制造难点进行了简单介绍。同时,从DR材性能,薄材的印涂实现,焊接、薄材成型、封口技术的创新,精确液氮加注及高温反压杀菌技术几个方面,分析了DR材三片罐制造与应用中的技术创新。这些技术的创新使得DR材三片罐在食品饮料金属包装方面的应用达到了节约资源和能源的目的,体现了食品饮料金属包装的发展方向。最后,探讨了DR材三片罐批量化应用中存在的问题并提出相应建议。 相似文献
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Solutions to thermal insulation problems using aerogel beads were demonstrated for space launch vehicles using a model of the space shuttle external tank’s liquid hydrogen (LH2) intertank. Test results using liquid helium show that with aerogel, the nitrogen mass inside the intertank is greatly reduced and free liquid nitrogen is eliminated. Physisorption within the aerogel was also investigated, showing that the sorption ratio (liquid nitrogen to aerogel beads) is about 62%. The insulating effectiveness of the aerogel shows that cryopumping is driven by thermal communication between warm and cold surfaces. This technology can solve heat transfer problems and augment existing thermal protection systems on launch vehicles. 相似文献
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真空预冷与冷冻干燥中捕水器的不同结构与特点浅析 总被引:2,自引:0,他引:2
真空预冷与冷冻干燥都是现代食品加工技术。2种技术的实现都要依赖于真空的获取。同时,2种工作系统中都要用到捕水器这一核心部件。但是,同样是称为捕水器的部件,其工作条件等一些方面又有着许多不可忽视的差别。搞清楚这些差别,对于熟练掌握和应用现代食品技术对产品进行准确高效的管理,具有重要意义。着重从捕水器在2种技术过程中的工作原理、工作条件、工作目的、结构特点、水蒸气相态变化以及目前在设计制造和生产实践中存在的问题等方面的相同与差异作了阐述和讨论。 相似文献
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The finite element method was formulated for the solution of three dimensional heat transfer problems in solids of arbitrary geometry with variable thermal properties. These variable properties can include latent heat effects. The accuracy of the method was tested against available analytical solutions and against experimental data for freezing of regular shapes. The method gave comparable predictions to finite difference methods for similar problems and precision was therefore more limited by the data uncertainties than by the numerical approximations inherent in the method. A simplified formulation investigated gave only slightly reduced accuracy yet much shorter computation times than the general formulation. The computer codes for both formulations are available from the authors.The flexibility of the method allows application to a wide variety of situations. For example, rates of chilling, freezing or thawing food or other solids of any shape under any type of external heat transfer environment can be predicted, heterogeneous composition can be taken into account in these predictions, and simultaneous heat and mass transfer can be considered. 相似文献
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The finite element method was formulated for the solution of three dimensional heat transfer problems in solids of arbitrary geometry with variable thermal properties. These variable properties can include latent heat effects. The accuracy of the method was tested against available analytical solutions and against experimental data for freezing of regular shapes. The method gave comparable predictions to finite difference methods for similar problems and precision was therefore more limited by the data uncertainties than by the numerical approximations inherent in the method. A simplified formulation investigated gave only slightly reduced accuracy yet much shorter computation times than the general formulation. The computer codes for both formulations are available from the authors.The flexibility of the method allows application to a wide variety of situations. For example, rates of chilling, freezing or thawing food or other solids of any shape under any type of external heat transfer environment can be predicted, heterogeneous composition can be taken into account in these predictions, and simultaneous heat and mass transfer can be considered. 相似文献