食品速冻中四种制冷形式的性能对比分析  

Performance Comparison Analysis of Four Types of Refrigeration in Food Quick Freezing

作　　者：张功旺 Zhang Gongwang(Fuzhou Xugu Technology Co.Ltd.,Fuzhou,350200,China)

机构地区：[1]福州市虚谷技术有限公司,福州350200

出　　处：《冷藏技术》2020年第3期15-19,14,共6页Journal of Refrigeration Technology

摘　　要：本文介绍了应用在速冻行业的三种制冷系统组成形式:单级压缩、双级压缩和复叠系统。而后通过理论计算比较了单级压缩、单机双级、双机双级和复叠制冷系统。计算结果表明:在食品速冻领域,双级压缩比单级压缩更有优势,其中半封闭单机双级压缩机虽然制冷量和COP相对于双机配搭系统要低,但是在系统维护、噪声、系统规模及投资成本等方面具有一定的优势。This article introduces three types of system components that can be used in the quick freezing industry:single-stage compression,two-stage compression,and cascade system.Then compare and analyze the operating data of the single-stage compressor,the single-machine two-stages compressor,the two-machines-two stages system and cascade system.The results show that in quick freezing conditions,two-stage compression is more advantageous than single-stage compression.The semi-hermetic single-machine two-stage compressor has a lower cooling capacity and COP than the dual-machine matching system,but has certain advantages in terms of system maintenance,noise,system size,and investment costs.

关 键 词：单级压缩 双级压缩 复叠系统 速冻 

分 类 号：TS205.7[轻工技术与工程—食品科学]