真空冷却中降压速率对失水量和冷阱捕水效率的影响
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- 英文论文题名：EFFECT OF DEPRESSURIZATION RATE ON THE WATER LOSS AND EFFICIENCY OF COLD TRAP DURING THE VACUUM COOLING PROGRESS
- 论文作者：刘洋 ; 宋晓燕 ; 刘宝林
- 英文论文作者：Liu Yang ; Song Xiao-Yan ; Liu-Bao-Lin ; Institute of Cryobiology and Food Freezing ; University of Shanghai for Science and Technology
- 年：2014
- 作者机构：上海理工大学低温生物与食品冷冻研究所;
- 论文关键词：真空冷却 ; 失水量 ; 冷阱 ; 捕水率
- 英文论文关键词：vacuum cooling ; water loss ; cold trap ; catch water efficiency
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TB66
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：5
- 文件大小：763k
- 原文格式：O
- 会议级别：全国
摘要
为了研究降压速率对冷阱捕水性能和失重的影响,同时找到一个合适的降压方案,本文采用了可拆卸式冷阱,并用三种不同的抽速方案(2L/s、1.6L/s、1.2L/s)进行实验,结果发现采用慢速(1.2L/s)降压可以显著抑制冷阱温度的升高(低于5℃);能够大幅度提高冷阱的捕水率(88.45%);使实际失水量(16.85g)最接近理论最小失水量(14.943g)。
To study the effect of different depressurization rate on the water loss and efficiency of cold trap,and find a suitable depressurization scheme,a removable cold trap with three kinds of depressurization schemes(2L/s、1.6L/s、1.2L/s) are used in the experiment.The results show that the slowest rate(1.2 L/s) can significantly inhibit the rise of temperature of cold trap(less than 5℃),can greatly improve the catch water rate(88.45%)of cold trap,and can make the actual water loss(16.85 g) closest to the theoretical water loss(14.943 g).
To study the effect of different depressurization rate on the water loss and efficiency of cold trap,and find a suitable depressurization scheme,a removable cold trap with three kinds of depressurization schemes(2L/s、1.6L/s、1.2L/s) are used in the experiment.The results show that the slowest rate(1.2 L/s) can significantly inhibit the rise of temperature of cold trap(less than 5℃),can greatly improve the catch water rate(88.45%)of cold trap,and can make the actual water loss(16.85 g) closest to the theoretical water loss(14.943 g).
引文
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[10]陈儿同,张华,徐彬凯,徐文强,李巧巧,杨晓昀.真空冷却中能耗问题的分析研究[J].制冷学报.2010,31(03):30-36.
[11]严雷,刘斌,邹同华.真空预冷中捕水器与真空泵的优化匹配研究[J].制冷学报.2006,27(1):49-52.
[12]ASHRAE(American Society of Heating,Refrigerating and Air-Conditioning Engineers).ASHRAE Handbook[S].New York:ASHRAE Publisher,2005
[2]Schmidt F.C,Laurindo J.B.Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling[J].Journal of Food Engineering,2014,128(1):10-16.
[3]Nguyen V.L,宋晓燕,刘宝林等.不同终压对火龙果切片真空预冷效果的影响[J].制冷学报,2012,33(1):74-78.
[4]申江,刘洋,邹同华,刘峻.几种蔬菜真空预冷的对比实验研究[J].制冷学报.2005,26(03):12-15.
[5]郭雪,邹同华,刘斌等.熟食面制品真空冷却的试验研究[J].食品工业,2012,33(11):44-47.
[6]宋晓燕,刘宝林.食品真空冷却技术研究进展[J].食品科学,2014,35(11):319-324.
[7]宋小勇,朱安福,李云飞.降压速率对真空预冷鲜切花品质的影响[J].制冷学报.2012,33(06):68-72.
[8]范磊,李保国,雷海斌等.带汤汁熟食品真空预冷飞溅现象分析及防止研究[J].制冷学报,2012,33(2):68-72.
[9]宋晓燕,刘宝林.真空冷却过程中气泡生长对水的失重率的影响[J].制冷学报,2014,35(3):109-113.
[10]陈儿同,张华,徐彬凯,徐文强,李巧巧,杨晓昀.真空冷却中能耗问题的分析研究[J].制冷学报.2010,31(03):30-36.
[11]严雷,刘斌,邹同华.真空预冷中捕水器与真空泵的优化匹配研究[J].制冷学报.2006,27(1):49-52.
[12]ASHRAE(American Society of Heating,Refrigerating and Air-Conditioning Engineers).ASHRAE Handbook[S].New York:ASHRAE Publisher,2005