排列与位置改变对马铃薯泥冻结特性的影响  

Effects of flow field distribution on freezing characteristics of mashed potatoes

作　　者：李尧[1] 万金庆[1,2,3] 王友君 孙晓琳[1,2,3] 童年 LI Yao;WAN Jin-qing;WANG You-jun;SUN Xiao-lin;TONG Nian(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Product Processing and Storage Engineering Research Center,Shanghai 201306,China;Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technology Service Platform,Shanghai 201306,China;Anhui Yikang-Gaoxin Agricultural Technology Co.,Ltd.,Hefei,Anhui 230000,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [4]安徽宜康高新农业科技有限公司,安徽合肥230000

出　　处：《食品与机械》2022年第3期125-132,138,共9页Food and Machinery

基　　金：国家高技术研究发展计划(863计划)资助项目(编号:2012AA092301)。

摘　　要：目的:了解冷冻过程中改变排列方式与位置对马铃薯泥冻结特性与制冷设备能耗的影响。方法:使用Gambit完成了马铃薯泥鼓风冷冻的三维数值模型的建立,同时使用Fluent 6.3进行非稳态模拟;为验证模拟结果使用Pr.c-15型普龙通高效保鲜冷冻机进行马铃薯泥冷冻试验,试验中马铃薯泥采用顺排和叉排的排列方式,在此基础上改变马铃薯泥的位置(按顺时针旋转180°)以验证数值模型。结果:该数值模型与实际情况吻合,冻结时间相对误差仅为2.7%;相较于顺排的排列方式,叉排排列优势明显,冻结时间最多缩短了8.5%,能耗最多降低了4.5%,且温度变异系数和冻结时间不均匀度同样优势明显;马铃薯泥采用叉排排列方式时,分别在t=60 min和t=120 min时刻改变位置,相较于位置不变,位置改变能够进一步缩短冻结时间,并且在保证冻品品质的前提下降低设备的能耗,与不进行任何优化措施相比(顺排排列且位置不变),采用叉排和二次改变位置的措施能使设备能耗降低11.8%。结论:在马铃薯泥鼓风冻结过程中改变其排列方式和位置会对马铃薯泥周围的流场分布产生影响,对冷冻过程的换热效果起到强化作用。Objective:To understand the effects of changing the arrangement and position on the freezing characteristics of potato mash and the energy consumption of refrigeration equipment.Methods:Gambit was used to complete the establishment of the three-dimensional numerical model for the air blast freezing of mashed potato.At the same time,fluent 6.3 was used for unsteady state simulation,and Pr.c-15 pronton high-efficiency fresh-keeping refrigerator was used for the freezing test of mashed potato.In the test,the mashed potato was arranged in a row and fork row,and on this basis,the position of mashed potato was changed(rotated 180°clockwise)to validate the numerical model.Results:The numerical model is consistent with the actual situation.The relative error of freezing time is only 2.7%.Compared with the sequential arrangement,the cross arrangement had obvious advantages,the freezing time was shortened by 8.5% at most,the energy consumption was reduced by 4.5%,and the temperature variation coefficient and the non-uniformity of freezing time were also obvious;When the potato mash was arranged in a fork row,change the position at t=60 min and t=120 min,respectively.Compared with the same position,the change of position can further shorten the freezing time and reduce the energy consumption of the equipment on the premise of ensuring the quality of frozen products.Compared with no optimization measures(arranged in a row and the position remains the same),the energy consumption of the equipment can be reduced by 11.8% by adopting the measures of fork row and secondary position change.Conclusion:Changing its arrangement and position in the process of blowing freezing of potato puree will affect the flow field distribution around the potato puree,strengthen the heat transfer effect in the freezing process,and then affect the freezing characteristics of potato puree,such as shortening the freezing time,reducing the temperature variation coefficient and the non-uniformity of freezing time,The energy consumption of refrigeratio

关 键 词：马铃薯泥 数值模拟 叉排顺排 冻结特性 节能 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]