| 摘要: |
| 近年来，不少有关真空冷却的文章讨论了用小型真空冷却机组进行的实验研究。其中有些论文在实验设计上可能存在问题，包括实验的对象、样品的数量、真空度、样品的失水量等。因此实验所得到的数据和结论，能否用于指导实际的真空冷却，是需要斟酌的。这里从真空冷却的机理出发，介绍了真空冷却的主要应用场合，讨论了真空腔的压力，食品的降温效率和失水量等问题, 并给出了水、菠菜、牛肉、面包的最大理论温降和最小理论失水率。 |
| 关键词: 食品包装与贮藏 真空冷却 预冷 热力学分析 失水率 |
| DOI： |
| 投稿时间：2011-10-15
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| 基金项目: |
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| Some Problems about the Vacuum Cooling Experiments |
| Hua Zezhao,Song Xiaoyan |
| (Institute of Food Freezing Technology, University of Shanghai for Science and Technology) |
| Abstract: |
| In recent years, some papers have studied the vacuum cooling of food using small experimental devices. However there are some inappropriate measures in these experiments, such as improper food applications, unsuitable sample number of food, inadequate vacuum degree and too much water loss. Therefore, whether the obtained data and conclusions can be applied to actual production still need further consideration. Based on the thermodynamic analyses of vacuum cooling, this paper introduces its main applications, and analyses the vacuum pressure, cooling rate and water loss of foods. |
| Key words: food package and preservation vacuum cooling pre-cooling thermo dynamical analysis water loss rate |
