流态化速冻装置布风板实验研究  

Experimental Study on Air Distribution Plate in Fluidized Quick-Freezing Device

作　　者：陈殿宇 刘宝林[1,2] 宋晓燕[1] 莫凡 杜杰 CHEN Dianyu;LIU Baolin;SONG Xiaoyan;MO Fan;DU Jie(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,上海200093 [2]上海理工大学医疗器械与食品学院

出　　处：《轻工机械》2020年第2期8-12,共5页Light Industry Machinery

基　　金：国家重点研发计划重点专项:食品绿色节能制造关键技术及装备开发(2017YFD0400404)。

摘　　要：针对目前流态化速冻装置在速冻过程中速度分布和压力分布不均匀导致食品流化状态与冻结效果不佳等缺点,课题组从布风板孔隙形状(正方形、三角形和圆形)、孔隙率和孔隙分布3个角度出发,设计出16种布风板,以提高装置对不同种类食品的适应性要求,提高装置能效比从而达到节能的目的。文中研究设计的布风板可改善流态化速冻装置在冻结过程中的流化程度与冻结效果,同时不同孔隙形状的设计也满足食品颗粒形状的多样性需求。In view of the disadvantages of the fluidized quick-freezing device,such as the poor fluidization state and freezing effect of food caused by the uneven distribution of velocity and pressure in the freezing process,sixteen kinds of air distribution plate were designed based on the pore shape(square,triangle and circle),porosity and pore distribution of the plate to improve the equipment adaptability to different kinds of food and the energy efficiency ratio of the device so as to achieve the purpose of energy saving.The designed air distribution plate can improve the fluidization effect and freezing effect of the fluidized quick-freezing device in freezing process.Meanwhile,the design of different pore shapes can also meet the diverse requirements of food particle shapes.

关 键 词：流态化 布风板 孔隙形状 孔隙率 孔隙分布 

分 类 号：TS205.7[轻工技术与工程—食品科学]