基于液氮喷雾式食品流态化速冻机的青刀豆速冻实验研究  

EXPERIMENTAL ANALYSIS OF FAST FREEZING GREEN BEANS ON LN_2-SPRAYING FLUIDIZED FREEZER

作　　者：梁亚星[1] 陶乐仁[1] 习德成[1] 郑志皋[1] 

机构地区：[1]上海理工大学低温与冷冻技术研究所,上海200093

出　　处：《工程热物理学报》2006年第z2期37-40,共4页Journal of Engineering Thermophysics

基　　金：上海市科技兴农重点攻关项目(农科攻字(2001)第2-3号);国家自然科学基金项目(No.50076028);上海市曙光计划2003

摘　　要：速冻是用来保存食品的常用方法之一,而在食品的长期保存的过程中人们一直关心的一个问题是如何能够保持食品的外观、完整性和品质。流态化速冻是实现单体快速冻结的最有效方法之一。我所自行研制了液氮喷雾式食品流态化速冻机。本文便是基于此速冻装置的基础之上,对青刀豆进行速冻试验研究,来分析在不同的冻结条件下对物料的冻结时间、干耗和品质的影响。通过冻结青刀豆复温后的电镜照片,来分析速冻过程中冰晶生长对食品品质的影响。Freezing is a common method of food preservations. Keeping physical integrity and quality of foodstuffs is always an issue for long-term preservation of foodstuffs. Fluidized quick freezing is one of the most efficient methods, which realizes IQF (Individually Quick Frozen). We have developed a LN2-spraying fluidized freezer. This paper presents fast freezing experiments of green beans and analyses a relationship between different freezing conditions and freezing time, loss of moisture, quality of foodstuffs. It also finds the size of ice crystals will have a great influence on the foodstuff quality by scanning electron microscope (SEM) photograph of thawed green beans.

关 键 词：流态化 低温速冻 青刀豆 食品品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]