真空冷却过程中实验条件对真空冷却速率的影响  

Effect of experiment conditions on the vacuum cooling rate during vacuum cooling

作　　者：金听祥[1] 李改莲[1] 胡春霞[1] 

机构地区：[1]郑州轻工业学院机电工程学院,郑州450002

出　　处：《低温与超导》2012年第2期57-60,共4页Cryogenics and Superconductivity

基　　金：河南省基础与前沿技术研究项目(072300440140);河南省自然科学基础研究项目(2008A470013);郑州轻工业学院科研基金资助项目(2006XYYJJ07);郑州市重大科技攻关项目(08ZGBN13054)

摘　　要：以熟肉为实验材料,对实验条件对真空冷却速率的影响进行了理论分析和实验研究。实验结果表明:真空室有效容积越小、真空泵抽速越高,则真空冷却时间就会越短;冷阱温度对真空冷却速率有着明显的影响;当真空室内的最终压力在0.4～0.61kPa变化时,熟肉的表面温度一直在0℃以上,其真空冷却的时间随着真空室内压力的升高而增加。而真空室内的最终压力在0.3kPa左右时,熟肉的表面温度在真空冷却过程会低于0℃。In this paper, vacuum cooling of cooked meat was carried out to investigate the effect of experimental conditions on the vacuum cooling rate during vacuum cooling. The experimental results show that the smaller the effective volume of vacuum chamber is and the higher the evacuate rate of vacuum pump is, the shorter the cooling time is accordingly. The temperature of cold trap has an obvious effect on the cooling rate during vacuum cooling. When the final pressure in the vacuum chamber changes from 0.4kPa to 0.61kPa, the surface temperature of cooked meat is higher than 0℃ , the cooling time can increase with the final pressure rise in the vacuum chamber. However, the surface temperature of cooked meat is lower than 0℃ when the vacuum pressure is 0.3kPa.

关 键 词：真空冷却 试验条件 冷却速率 冷阱 真空室压力 熟肉 

分 类 号：TS205.7[轻工技术与工程—食品科学]