| 摘要: |
| 真空喷雾冷却因其可以有效降低食品真空冷却过程的失水率而受到广泛关注。本文研究了喷雾高度、喷雾流量、喷雾时间、喷雾倾角对豆腐真空喷雾冷却过程冷却时间和失水率的影响。结果表明：喷雾高度对降低质量损失具有显著作用。随着喷雾高度的增加，食品冷却时间增加，失水率呈先减小后基本不变的趋势。在较小的喷雾流量下（5~14 mL/min），当喷雾高度相同时，喷雾流量对食品失水率无显著影响，但冷却时间随喷雾流量的增大而增加。喷雾时间增加，冷却时间增加，但其失水率会显著降低，当喷雾时间由0 min增至14.50 min时，冷却时间由8.08 min增至15.50 min，增幅为91.83%，失水率由10.49%降至2.93%，降幅达72.07%。当喷雾倾角由90°降至45°，失水率由2.97%增至6.44%，冷却时间呈先降低后基本不变的趋势。 |
| 关键词: 真空冷却 豆腐 喷雾参数 冷却效果 |
| DOI： |
| 投稿时间：2021-02-08 修订日期：2021-07-19
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| 基金项目:国家自然科学基金项目（52006202）资助项目。 |
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| Effect of Spray Parameters on Vacuum Cooling of Tofu |
| Peng Yuhang,Du Shuaihua,Jin Tingxiang,Chen Hua,Wei Yao,Huang Yu,Zhang Pan |
| (School of Energy and Power Engineering, Zhengzhou University of Light Industry) |
| Abstract: |
| More and more attention is paid to vacuum spray cooling (VSC) because it can effectively reduce the water loss rate in the process of food vacuum cooling. This study investigates the effects of spray height, spray flow, spray time, and spray inclination angle on the cooling time and water loss rate of tofu during VSC. The results show that the spray height has a significant effect on reducing mass loss. With an increase in the spray height, the cooling time increases, and the water loss rate first declines and then remains unchanged. When the spray height is the same, a lower spray flow rate (5–14 mL/min) does not significantly affect the water loss rate; however, the cooling time increases with an increase in the spray flow rate. The cooling time increases as the spray time increases; however, the water loss rate significantly decreases. When the spray time increases from 0 min to 14.50 min, the cooling time increases by 91.83%, from 8.08 min to 15.50 min, and the water loss rate decreases by 72.07%, from 10.49% to 2.93%. When the spray inclination angle is reduced from 90° to 45°, the water loss rate increases from 2.97% to 6.44%, and the cooling time decreases first and then remains unchanged. |
| Key words: vacuum cooling tofu spray parameters cooling performance |
