食品真空冷却的机制、特性与实验装置  

CHARACTERIZATION OF VACUUM COOLING OF VEGETABLES AND FRUITS

作　　者：苏树强[1] 肖洪海[1] 华泽钊[1] 

机构地区：[1]上海理工大学制冷与低温技术研究所,上海200093

出　　处：《制冷技术》2002年第2期7-11,共5页Chinese Journal of Refrigeration Technology

摘　　要：本文分析了食品中水蒸汽压、比热容及单位质量失水1％获得温降的计算方法;建立了食品真空冷却过程的传热、传质微分方程与积分方程;分析了真空冷却技术的优点及适用性。Vacuum cooling is an effective method for cooling vegetables and fruits. The paper introduces the temperature - pressure relationship, the specific heat, and the ratio of temperature decrease per weight loss; analyses the heat and mass transfer equations; discusses the advantages and applications of the cooling technology; and introduces an experimental system, which can accomplish fundamental and practical studies vacuum cooling procedure.

关 键 词：食品 实验装置 真空冷却 冷链 传热 传质 冷却原理 

分 类 号：TS205[轻工技术与工程—食品科学]