基于超声波的食品解冻技术研究  

Study on Ultrasound Thawing of Frozen Food

作　　者：张绍志[1] 陈光明[1] 尤鹏青[1] 

机构地区：[1]浙江大学制冷与低温研究所

出　　处：《农业机械学报》2003年第5期99-101,共3页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目 (项目编号 :5 0 0 760 3 9)

摘　　要：以牛肉为样品 ,对超声波解冻进行了研究 ,分析了在食品不超温情况下超声波频率、强度和加载方向对可解冻厚度的影响。以 80 0 k Hz超声波进行实验 ,理论计算值与实验结果总体上是一致的 。Utilizing the transmission property of ultrasound in frozen food, it is possible to unfrozen food quickly. In this paper ultrasound thawing of beef was studied theoretically. The effects of frequency, intensity and loading direction of ultrasound on the possible depth that could be thawed without excess temperature were analyzed. The unfrozen experiments were carried out with ultrasound of 800 kHz, and the obtained results were in consistent with the numerical calculation. The feasibility of ultrasound thawing of frozen food was verified.

关 键 词：超声波 食品解冻技术 牛肉 样品 超声波频率 强度 加载方向 可解冻厚度 理论计算值 

分 类 号：TS205.9[轻工技术与工程—食品科学]