冰箱蓄冷托盘提升食品速冻保鲜效果的实验研究  

Experimental study of refrigerator storage trays to enhance the effect of quick-freezing and preservation of food

作　　者：汪超[1,2] 赵洋 石里明 贾潇雅 杨晓玲 WANG Chao;ZHAO Yang;SHI Liming;JIA Xiaoya;YANG Xiaoling(China Household Electric Appliance Research Institute,Beijing,100037;School of Aeronautic Science and Engineering,Beihang University,Beijing,100083)

机构地区：[1]中国家用电器研究院,北京100037 [2]北京航空航天大学航空科学与工程学院,北京100083

出　　处：《家电科技》2023年第2期78-81,共4页Journal of Appliance Science & Technology

基　　金：国家重点研发计划项目(2022YFC3802501);科学院所技术开发研究专项(2012EG111210);中国家用电器研究院创新基金项目(YC13-35)。

摘　　要：冰箱保鲜技术水平的提升,满足了人民对饮食安全健康、食物口味、口感、营养等因素的追求。采用了一种蓄冷托盘提升食品速冻效果进而实现速冻保鲜的新方法,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。实验结果表明:较常规储存方式,采用蓄冷托盘的新型速冻保鲜方案时,食品度过最大冰晶生成带的时间缩短49.2%,提升了速冻保鲜效果。进行食品测试时,由于试验包是模拟牛肉的物性,实际食品的类型、重量、形状变化多样,导致速冻效果也不同,建立了食品冷冻传热模型,计算出食品的冷却时间,与实验冷却时间的偏差最小达到5%,希望能够为检测实验室避免多次实验、节约成本提供有益参考。最后比较了不同试验包的导热系数,并采用理论计算对试验包冷却时间进行预测。The rising level of refrigerator preservation technology has met the people's pursuit of dietary safety and health,food taste,texture,nutrition and other factors.A new method is used to improve the quick-freezing effect and thus the quick-freezing preservation of foodstuffs by using a cold storage tray,and the time of spending the zone of maximal crystal forming(ZMCF)is used as a criterion to judge the quick-freezing effect.The experimental results show that ZMCF is reduced by 49.2%compared to conventional storage methods,thus improving the quick-freezing effect.When conducting food testing,as the test package simulates the physical properties of beef,the test package cannot characterise the quick-freeze properties.A food freezing heat transfer model is developed to calculate the cooling time of food products with a minimum deviation of 5%from the experimental cooling time,hoping to provide a useful reference for testing laboratories to avoid multiple experiments and save costs.

关 键 词：蓄冷托盘 速冻效果 最大冰晶生成带 冷却时间 食品冷冻传热模型 

分 类 号：TM925.21[电气工程—电力电子与电力传动]