黑猪肉液氮冻结时间计算方法及实验分析  

Calculating Method and Experimental Analysis of Freezing Time of Liquid Nitrogen in Black Pork

作　　者：许子雄 李保国[1] 罗权权 XU Zi-xiong;LI Bao-guo;LUO Quan-quan(School of Energy and Power Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学能源与动力工程学院

出　　处：《食品与发酵科技》2019年第5期17-20,共4页Food and Fermentation Science & Technology

基　　金：上海市科技创新行动计划项目(19391904000);上海市联盟计划项目(LM201855)

摘　　要：为了提升经验公式对食品冻结时间预测的准确度,利用4组经验模型对不同冻结温度下矩形和球形的黑猪肉冻结时间进行预测及相应的冻结实验,分析实验值与计算值的差异,结果显示几何因子预测法可以较好的预测矩形和球形黑猪肉冻结时间,平均偏差分别为9%和2%。In order to improve the accuracy of empirical formula for pork freezing time prediction. Four groups of empirical models were used to predict the freezing time of rectangular and spherical black pork at different freezing temperatures and the corresponding freezing experiments were carried out. The differences between the experimental and calculated values were analyzed. The results showed that the geometric factor prediction method could predict the freezing time of rectangular and spherical black pork better,with an average deviation of 9% and 2% respectively.

关 键 词：食品冻结 冻结时间 实验验证 

分 类 号：TS205.7[轻工技术与工程—食品科学]