带汤汁熟食品真空预冷飞溅现象分析及防止研究  

Research on the Splash of Cooked Food with Soup during Vacuum Cooling Process

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：《制冷学报》2012年第2期68-72,共5页Journal of Refrigeration

基　　金：上海市重点学科建设(S30503);上海市教委科研创新重点项目(09ZZ159);上海市联盟计划项目资助~~

摘　　要：真空预冷带汤汁熟食品时,会发生汤汁飞溅现象。为防止飞溅,选取番茄蛋汤作为研究对象,分别采用分段式降压法和回压法进行实验并与自动式降压法进行了对比,发现两种方法均可有效防止沸腾飞溅的发生,使失水率减少38%,但冷却时间也会相对延长。When vacuum cooling the cooked food with soup,there was the phenomenon of soup splashing.In this paper,the tomato egg soup 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 segmented depressurization method and back pressure method can effectively prevent the occurrence of the boiling splash.The water loss rate is decreased 38%,but the relative cooling time is extended.

关 键 词：食品包装与贮藏 真空预冷 带汤汁熟食品 飞溅 防止 

分 类 号：TS205[轻工技术与工程—食品科学] TB79[轻工技术与工程—食品科学与工程]