| 快捷食品真空冷却的对比实验研究 |
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| 引用本文： | 金听祥,张海川. 快捷食品真空冷却的对比实验研究[J]. 真空与低温, 2008, 14(4) |
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| 作者姓名： | 金听祥 张海川 |
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| 作者单位： | 郑州轻工业学院,机电工程学院,河南,郑州,450002 |
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| 基金项目： | 河南省基础与前沿技术研究项目(072300440140);;河南省自然科学基础研究项目(2008A470013);;郑州轻工业学院科研基金资助项目(2006XYYJJ07);;郑州市重大科技攻关项目(08ZGBN13054)资助 |
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| 摘 要： | 真空冷却是一种快速有效的冷却方法。通过真空冷却实验研究,讨论了蔬菜与其半成品真空冷却的异同,并对其影响因素进行了分析。结果发现:西葫芦表皮质硬,水分不易蒸发,不适合真空冷却;韭菜叶部较根部比表面积大、冷却速率大;快捷食品汤料含量比较多,水分易于蒸发,冷却速率比较快,为了防止产品温度低于0℃,应控制最佳冷却时间;韭菜538 g、炒西葫芦628 g、韭菜鸡蛋547 g的最佳冷却时间分别为19 min、8 min、7 min。
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| 关 键 词： | 快捷食品 真空冷却 冷却速率 最佳冷却时间 |
THE CONTRASTIVE RESEARCH OF READY MEALS ON VACUUM COOLING |
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| JIN Ting-xiang,ZHANG Hai-chuan. THE CONTRASTIVE RESEARCH OF READY MEALS ON VACUUM COOLING[J]. Vacuum and Cryogenics, 2008, 14(4) |
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| Authors: | JIN Ting-xiang ZHANG Hai-chuan |
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| Affiliation: | JIN Ting-xiang; ZHANG Hai-chuan(School of Mechanical & Electricity Engineering; Zhengzhou Institute of Light Industry; Zhengzhou 450002; China); |
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| Abstract: | Vacuum cooling is a rapid effective cooling method.In this paper,the differences between the vegetable and pre-cooked meals were discussed and the influence factors on the cooling rate were analyzed during vacuum cooling.The experimental results show that cocozelle is not suit to vacuum cooling because of rigid surface structure impeded the moisture evaporation;the specific surface and evaporation rate of the leaf of the leek is more than the root;the high soup content of ready meals,lead to the fast evapor... |
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| Keywords: | ready meals vacuum cooling evaporation rate the best cooling time |
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