鱼糜螺旋脱水温升抑制理论计算与试验验证  

Characteristic analysis and experimental verification of surimi spiral dehydration based on temperature rise suppression

作　　者：郑晓伟[1] 林蔚[1] 欧阳杰[1] 沈建[1] 

机构地区：[1]农业部渔业装备与工程重点开放实验室中国水产科学研究院渔业机械仪器研究所,上海200092

出　　处：《渔业现代化》2010年第2期42-46,共5页Fishery Modernization

基　　金：农业科技成果转化资金项目"冷冻鱼糜加工技术及装备中试与示范"(2007AA091802)

摘　　要：在鱼糜脱水过程中进行温度控制,可以有效避免鱼肉因长时间的挤压而影响鱼糜产品质量。通过分析鱼糜脱水过程的热能产生和内循环冷却式螺杆脱水机中鱼糜的热传递规律,实现鱼糜脱水过程的温度调控。设计了内冷却式鱼糜螺旋脱水装置,并进行了鱼糜脱水温升抑制试验。结果表明:冷却式螺旋挤压脱水机在鱼糜生产中能有效抑制鱼糜在脱水工段的温升,逆流式内循环冷却对鱼糜温度的抑制效果较好。Decline in the quality of surimi can be effectively avoided by temperature control in the dehydration process of surimi.In order to control the temperature in surimi dehydration,this study analysis the heat generated of surimi dehydration and the heat transfer law of the fish in the extrusion dryer which cooling inside.Design a inner-cooled screw surimi dehydration unit,and carried out surimi dehydration temperature inhibition test.The results showed that surimi dehydration temperature can be effectively controlled and counter-current effect of a better way.

关 键 词：鱼糜 螺旋 脱水 温升抑制 

分 类 号：S986[农业科学—捕捞与储运]