| 摘要: |
| 真空预冷带汤??熟食品时,会发生汤汁?飞溅现象。为防止飞溅，选取番茄蛋汤作为研究对象，分别采用分段式降压法和回压法进行实验并与自动式降压法进行了对比，发现两种方法均可有效防止沸腾飞溅的发生，使失水率减少38%，但冷却时间也会相对延长。 |
| 关键词: 食品包装与贮藏 真空预冷 带汤汁熟食品 飞溅 防止 |
| DOI： |
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| Research on the Splash of Cooked Food with Soup during Vacuum Cooling Process |
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Fan lei1, Li Baoguo1, Lei Haibin2, Su Shuqiang2
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| (1.Institute of Food Science and Engineering, University of Shanghai for Science and Technology;2.Shanghai General Cooling Technology Co.,Ltd.) |
| Abstract: |
| When vacuum cooling the cooked food with soup, there was the phenomenon of soup splashing. In this paper, the tomato egg soup boiling and splashing during vacuum cooling process were studied through an observation window opened in the container. Adopting the means of controlling the filling gas valve opening and closing, and using segmented depressurization method and back pressure method can effectively prevent the occurrence of the boiling splash. The water loss rate is decreased 38%, but the relative cooling time is extended. |
| Key words: Food package and preservation Vacuum cooling Cooked food with soup Splash Prevention |
