液氮冻结食品冻结时间的计算方法及实验验证

发布时间：2018-01-14 15:13

本文关键词：液氮冻结食品冻结时间的计算方法及实验验证　出处：《制冷学报》2016年06期 　论文类型：期刊论文

【摘要】：冻结时间是评价冻结食品质量的重要指标,正确计算冻结时间是食品冻结装置优化设计及运行的关键。本文通过建立液氮速冻实验平台,测试了食品的冻结时间,介绍了现有的理论模型,选择了几种典型的计算方法应用于食品冻结,并将各模型的理论结果与实验值进行比较,分析各偏差原因,获得计算食品冻结时间最准确的方法。以有限长圆柱状食品为例,通过研究发现在整个氮气温度场中国际制冷学会模型计算结果与实验值最相近,平均偏差为8.86%,分段计算法次之,平均偏差小于15%。
[Abstract]:Freezing time is an important index to evaluate the quality of frozen food, and the correct calculation of freezing time is the key to the optimization design and operation of food freezing device. The freezing time of food was tested and the existing theoretical models were introduced. Several typical calculation methods were selected to apply to food freezing. The theoretical results of each model were compared with experimental values and the reasons of deviation were analyzed. The most accurate method for calculating the freezing time of food was obtained. Taking the finite length cylindrical food as an example, it was found that the model of the International Institute of Refrigeration was the closest to the experimental value in the whole nitrogen temperature field. The average deviation was 8.86, followed by the piecewise calculation, and the average deviation was less than 15.
【作者单位】：上海理工大学能源与动力工程学院;上海市动力工程多相流动与传热重点实验室;中国船舶重工集团公司第七0四研究所;
【基金】：国家自然科学基金(51176129)资助项目上海市科委项目(13DZ2260900)资助~~
【分类号】：TS205;TB61
【正文快照】： 随着社会的进步,人们对食品品质的要求越来越高,与冻结速率有限的传统速冻装置相比,液氮速冻技术(可实现超低温冻结)成为近年来的研究热点[1]。作为评价食品冻结质量的主要指标,冻结时间是合理设计冻结装置的重要依据[2-3]。因此,能准确计算和预测冻结时间,对液氮速冻装置与液

【相似文献】