真空冷却过程中飞溅现象分析及其防止研究  

Study on the splash of vacuum cooling process and avoiding splash

作　　者：范磊[1] 李保国[1] 雷海斌 苏树强 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093 [2]上海锦立保鲜科技有限公司,上海201201

出　　处：《食品工业科技》2012年第7期127-129,共3页Science and Technology of Food Industry

基　　金：上海市农业科技成果转化项目(113919N0400);上海市教委科研创新重点项目(09ZZ159);上海市重点学科建设项目

摘　　要：真空快速冷却带汤汁食品时,会发生汤汁飞溅现象。以水为研究对象,在真空冷却实验台上,通过可视窗观察分析了容器中的热水在冷却过程中沸腾飞溅现象;并提出采用控制冲气阀门的启闭,使用梯度降温方法可有效防止沸腾飞溅的发生,使失水率减少16%,但冷却时间相对延长了5～10min。When vacuum cooling the food with soup,there was the phenomenon of soup splashing.The hot water boiling and splashing during vacuum cooling process were studied through an observation window opened in the container.Adopting the means of controlling the filling gas valve opening and closing and using the gradient cooling method could effectively prevent the occurrence of the boiling splash.The water loss rate decreased to 16%,but the relative cooling time extended of 5～10 minutes.

关 键 词：真空冷却 飞溅 防止 

分 类 号：TS205.9[轻工技术与工程—食品科学]