液态食品真空冷却过程中的失水问题研究  

Study on the Water Loss of Liquid Food in Vacuum Cooling Process

作　　者：王艳[1] 李甜甜[1] 李文涛[1] 彭展[1] 

机构地区：[1]河南城建学院建筑环境与能源工程系,平顶山467036

出　　处：《食品工业》2013年第7期64-66,共3页The Food Industry

摘　　要：液态食品在真空冷却过程中,会因飞溅造成大量失水。为了减少失水量,以水作为样品,将不同质量的球形浮体放置在液面处进行试验,并与不放浮体的情况进行对比。提出了与初终态温差无关的失水效率的概念,用来衡量真空冷却过程中实际失水率与理论失水率的接近程度。结果表明,球形浮体能有效减少实际失水率,提高失水效率。且随着浮体质量的增加,其改善失水状况的效果越来越明显。In the process of vacuum cooling of liquid food, there was a great amount of water loss because of splashing. To reduce the water loss, using water as sample, experiments were done with different mass Spherical floating body on Liquid surface, compared with that without floating body. The concept of water loss etficiency was presented to measure the approach degree between the actual and theory rote of water loss, which has no relationship with the temperature difference between the initial and final state. The results indicate that Spherical floating body can reduce the actual rate of water loss and improve water loss efficiency effectively. With the increase of mass offloatin~ body, the effect ofimlarovin~ water loss condition is more obvious.

关 键 词：真空冷却 失水率 失水效率 球形浮体 

分 类 号：TS205.7[轻工技术与工程—食品科学]