食品冻结时间预测方法的研究分析  

Analysis of Forecasting Methodology of Freezing Time in Food

作　　者：李杰[1] 谢晶[1] 张珍[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《安徽农业科学》2008年第23期10178-10181,共4页Journal of Anhui Agricultural Sciences

基　　金：上海市科技兴农重点攻关项目[沪农科攻字(2006)第7-1字];上海市重点学科建设项目(T1102)

摘　　要：食品冻结时间对速冻食品的质量和速冻过程的能耗有重要影响,对其的预测,有助于提高速冻食品品质和优化冻结装置设计。经分析归纳,提出了3种预测食品冻结时间的方法:简单公式法、数值模拟和人工神经网络法,并就它们的定义、特点、优缺点、研究现状及应用范围作了较为详细的介绍与比较。总结得出:简单公式法简单易掌握,但精度较差且通用性不强;数值模拟适用于绝大多数食品模型的求解且成本低,目前被广为使用;人工神经网络法则是对新的预测方法的探索实验,也是对数值模拟的补充。因此,应根据实际应用需要,来选择合适的食品冻结时间预测方法。Freezing time has great influence on the quality of foods and energy consumption in the process of quick-freezing. The prediction of freezing time is beneficial to improve the frozen food quality and optimize the quick-freezing facilities. The methods of predicting freezing time were analyzed by three ways ： simple equation method, numerical method and artificial nerve network method. The definitions, characteristics, relative merits, research situation and range of application of the three methods were reviewed and compared. Finally, it was concluded that simple equation was simple and easy to use, but the accuracy was worse and it could not be universal. But numerical methods were currently used widely due to its wide application and low cost. And artificial nerve network method was just a way to investigate the new methods for the prediction of freezing time and served as a complement to numerical methods. Therefore, suitable methods should be chosen according to actual needs in freezing time predication.

关 键 词：食品 冻结时间 数值计算 数值模拟 

分 类 号：TS207.3[轻工技术与工程—食品科学]