冰箱中不同介质处理对食品冷冻保鲜效果影响的实验分析  

The influence of different medium treatment in the refrigerator on the effect of food freezing and preservation experimental analysis

作　　者：任猛 陈开松 REN Meng;CHEN Kaisong(\Changhong Meiling Co.,Ltd.Hefei 230601)

机构地区：[1]长虹美菱股份有限公司,安徽合肥230601

出　　处：《家电科技》2023年第S01期265-268,共4页Journal of Appliance Science & Technology

摘　　要：随着保鲜技术的开发,冰箱保鲜能力不断提升,基本满足了消费者对于冰箱保鲜性能的需求。然而由于存储温度(-18℃~-24℃)难以实现食材快速降温,导致冰箱冷冻保鲜能力仍存在较大的短板。为了较高的提升冰箱冷冻保鲜效果,实验对比测试溶液、速冷盘、空气作为热交换介质时样品(纯水、实验包)的冻结温度、最大冰晶带穿过时间,作为判断冷冻保鲜效果的评价指标。实验结果表明:-24℃温度下,纯水经过66%甘油水溶液作为传热介质处理,出现明显过冷,过冷度达到6.6℃;66%甘油水溶液处理的实验包最大冰晶带生成时间较空气、速冷盘中的样品分别缩短近59.3%、106.3%。理论分析较大的过冷度、更为快速穿过最大冰晶带有利于食品产生更多更小尺寸的晶核,减小对于食品品质的破坏。由于实验包是模拟牛肉的物性制作的实验辅材,其测试结果很大程度上可反映食材实际的存储效果。With the development of preservation technology,the preservation ability of refrigerators is constantly improved,which basically meets the needs of consumers for the preservation performance of refrigerators.However,due to the storage temperature(-18℃~-24℃)is difficult to achieve rapid cooling of food materials,the refrigerator freezing preservation ability still has large weakness.In order to improve the freezing preservation effect of the refrigerator,the freezing temperature of the test solution,the cooling plate and the air as the heat exchange medium were used as the evaluation indexes to judge the freezing preservation effect.The experimental results show that:at the temperature of-24℃,pure water was treated with 66%glycerol solution as heat transfer medium,obviously overcooling,and the overcooling degree reached 6.6℃;the formation time of the experimental package with 66%glycerol solution was shortened by nearly 59.3%and 106.3%compared with the samples in air and the cooling plate,respectively.Theoretical analysis of the larger supercooling degree and more rapid passage through the maximum ice crystal belt is conducive to food to produce more and smaller crystal core,and reduce the damage to food quality.Since the test package is an experimental auxiliary material that simulates the material properties of beef,the test results can reflect the actual storage effect of the food ingredients to a large extent.

关 键 词：溶液 速冷盘 过冷度 降温速度 最大冰晶生成带 

分 类 号：TS20[轻工技术与工程—食品科学]