高温果汁真空冷却特性  

Characteristic Analysis of Vacuum Cooling of High Temperature Juice

作　　者：冯咏春 苗玉涛 邹同华[1] 杜优贤 陈斌 FENG Yongchun;MIAO Yutao;ZOU Tonghua;DU Youxian;CHEN Bin(Key Laboratory of Agricultural Product Low Carbon Cold Chain,Ministry of Agriculture and Rural Affairs,Tianjin University of Commerce,Tianjin 300134,China;Qingdao Haier Air Conditioning Electronics Co.,Ltd.,Qingdao 266000,Shandong,China)

机构地区：[1]天津商业大学农业农村部农产品低碳冷链重点实验室,天津300134 [2]青岛海尔空调电子有限公司,山东青岛266000

出　　处：《食品研究与开发》2024年第8期38-44,共7页Food Research and Development

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401503⁃02)。

摘　　要：为减小真空冷却中液体飞溅并研究不同条件对降温速率的影响,采用控制变量法,通过改变容器的形状、顶部材料与孔径大小、物料的相对装载量、不同初始温度和冷却终温等条件,测定果汁降温过程的质量和温度变化,根据测试结果计算出不同变量下的无效失水率和降温速率。研究表明,降温速率大且无效失水量小的最佳工艺条件为使用相对装载量23.3%、容器顶盖材料为刚性材料、孔径5 mm的长方形容器,由初始温度80℃降至冷却终温为25℃,此时的无效失水率最小,降温速率最快。In order to alleviate the liquid spatter during vacuum cooling and explore the influence of different conditions on the cooling rate,the control variable method was used to test the quality and temperature changes of the juice during the cooling process by changing the container shape,top material,aperture size,relative loading capacity of materials,and different initial and final temperatures.The ineffective water loss rate and cooling rate under different variables were calculated based on the test results.The study showed that the opti⁃mal condition for achieving a high cooling rate and low ineffective water loss was as follows:a rectangular con⁃tainer with a relative load of 23.3%,rigid container top material,and aperture size of 5 mm,as well as a de⁃crease in temperature from 80℃to 25℃.At this time,the ineffective water loss rate was the lowest,and the cooling rate was the fastest.

关 键 词：真空冷却 液体飞溅 无效失水率 降温速率 复合型真空冷却机 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]