超声喷泉解冻食品的实验研究  

Defrosting experiment by an ultrasonic fountain

作　　者：李化茂[1,2,3] 贺梅英[1,2,3] 吕家鸿[1,2,3] 孙荣祖[1,2,3] 袁振鹏[1,2,3] 冯若[1,2,3] 

机构地区：[1]吉安师范专科学校物理系 [2]赣南师范学院近代声学研究所 [3]南京大学近代声学国家重点实验室

出　　处：《声学技术》1999年第1期30-31,38,共3页Technical Acoustics

摘　　要：利用频率１４５ＭＨｚ、电功率２５Ｗ的超声，使在自来水中形成朝上喷射的超声喷泉，利用喷泉上端蕴有的强烈空化集中效应，可以解冻全鱼和猪肉块等冻结食品。本实验表明，无论解冻鲫鱼还是解冻猪肉，这种超声喷泉解冻法的解冻速度比空气解冻法快，比冷水解冻法慢；体液流失的情况则不同，解冻全鲫鱼时，超声喷泉解冻和空气解冻时的体液流失虽然相差无几，但均高于冷水解冻法；解冻猪肉块时，超声喷泉解冻法仍然少于空气解冻法，而多于冷水解冻法。A new food defrosting experiment by an ultrasonic fountain generated by an ultrasound with an operating frequency of 1.45MHz and an ultrasonic electric power of 25W is introduced. The results show that the ultrasonic fountain defrosting speed, for both fish and meat, is higher than air defrosting, and is lower than cool water defrosting. For defrosting meat, the body liquor flow obtained from ultrasonic fountain defrosting method is more than that from cool water defrosting method, but is less than that from air defrosting method. Though the flow from defrosting fish make little difference to both ultrasonic fountain defrosting and air defrosting, the flow by both above methods is more than by coll water defrosting.

关 键 词：超声喷泉 食品解冻 空化集中 实验 

分 类 号：TS205.7[轻工技术与工程—食品科学]