自动补气阀对卷心菜真空冷却过程的影响  

Influence of Automatic Air Compensating Valve on Process of Cabbage Vacuum Cooling

作　　者：谢晶[1] 韩志[1] 潘迎捷[1] 刘敏[1] 

机构地区：[1]上海水产大学食品学院

出　　处：《农业机械学报》2007年第5期118-121,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：上海市教委2006年曙光计划(项目编号:06SG52);上海市科技兴农重点攻关项目(项目编号:沪农科攻字(2006)第8-1);上海市重点学科建设资助项目(项目编号:T1102)

摘　　要：卷心菜采用常规真空冷却工艺时,因其菜体结构紧密,中心与表叶的最大温差可达12.3℃。通过冷却过程分析,提出了增设自动补气阀来减小蔬菜内外温差的方法。结果表明,增设自动补气阀后温差可减小到2.3℃。对于特定食品的真空冷却,设定一个恰当的自动补气阀工作压力范围,可以有效减小各部分的温差。In the experiments of cabbage vacuum cooling with normat tecnmque, temperature difference between the core and surface of cabbage is 12.3℃ because of its tight structure. According to analyzing results of the varieties of cabbage core and surface temperatures, gasification process of water and the way of heat exchange of cabbage during vacuum cooling process, a technique method was put forward to set the operation pressure range by automatic air compensating valve. By this means, it was found that the temperature difference between the core and surface of cabbage was decreased to 2.3℃ The results show that the selection of an appropriate range of automatic air compensating valve when some special foods are cooled in vacuum equipment can reduce the temperature difference in the foods.

关 键 词：卷心菜 真空冷却 自动补气阀 温差 

分 类 号：TS205.7[轻工技术与工程—食品科学]