食品冷加工工艺中的几个重要物性参数  

Some Important Property Parameters of Food in the Cold Process

作　　者：叶庆银[1] 张桂芳[2] 易小红[1] 邹同华[1] 

机构地区：[1]天津商学院机械工程学院,天津300134 [2]河北工业大学,天津300130

出　　处：《天津商学院学报》2007年第3期17-20,共4页Journal of Tianjin University of Commerce

摘　　要：食品的物性参数很多。本文主要介绍了与食品冷加工过程有关的几个重要物性参数及相关的计算公式,如含水率、密度、融化潜热、呼吸热、比热、导热系数、热扩散系数等,对于设计食品的制冷、冻结及冷链系统有重要的作用。There are many property parameters fo food. The paper mainly introduces some important property parameters of food concerned with cold process and related formula, such as water ratio, density, latent heat, breathing heat, specific heat, heat conductivity, heat diffusivity, etc. which has significant effect on designing refrigeration, freezing and cold chain for food.

关 键 词：食品物性 含水率 密度 融化潜热 呼吸热 比热 导热系数 热扩散系数 

分 类 号：TS205.7[轻工技术与工程—食品科学]