用于冰箱冷冻室的相变蓄冷材料的速冻特性  

Frozen Properties of Phase Change Cool Storage Materials in the Refrigerator Freezer

作　　者：王会[1] 刘忠宝[1] 赵洋[1] 

机构地区：[1]北京工业大学环境与能源工程学院,北京100124

出　　处：《制冷与空调（四川）》2015年第1期6-10,共5页Refrigeration and Air Conditioning

摘　　要：采用蓄冷速冻器提升食品速冻效果是速冻保鲜的新方法。将度过最大冰晶生成带的时间作为判断速冻效果优劣的标准。设计了对比试验组,实验结果表明,采用相变蓄冷速冻器的食品度过最大冰晶生成带的时间比无蓄冷的较快,且采用该文配置的蓄冷材料优于日本和广东某公司的蓄冷材料,且速冻效果比日本和广东材料均提高近11.6%。为实现真正意义上的速冻,故进行了不同结构的相变蓄冷速冻器的速冻实验,结构表明螺纹结构的速冻器虽增大了接触面积并未达到理论意义上的强化传热。食品厚度是影响食品度过最大冰晶生成带的主要因素之一,因此寻找合理的临界速冻厚度是真正实现食品速冻效果的价值指标,方可为用户提供最优指导。Utilization of a cool storage quick freezer as promotion of quick freezing effect for food is a novel method for preservation technology with the maximum limit. In this study, the index of quick freezing is the cooling time through Zone of maximal crystal forming. In this paper, the experimental results show that the test package with cool storage materials took less time than that control group without any cool storage material and the quick freezing with materials prepared in this study is better than those from Japan and Guangdong, increasing quick-freezing by 11.6% nearly. In order to shorten the frozen time, different structures of cool storage trays are made in quick-frozen experiments and the results show that quick freezing of a thread tray did not reach the theoretical. The thickness of the food is one of main factors to affect time through Zone of maximum crystal forming .Then to find out reasonable critical thickness is truly meaningful for achieving food quick-frozen effect.

关 键 词：相变 蓄冷 最大冰晶生成带 速冻效果 

分 类 号：TB651[一般工业技术—制冷工程]