摘要
提出了无效失水、无效失水率以及当量失水率的概念来研究食品在真空冷却中的失水问题,从数量上评判食品真空冷却效果及失水程度.利用食品真空冷却实验台,以水作为样品,采用不同形状的盛水容器及遮挡物进行真空冷却降温实验.结果表明,用广口杯进行真空冷却具有很好的降温效果,甚至能结冰,但是失水非常严重;而采用较大空隙的遮挡物或细长的容器,不论降温还是降低无效失水,同样能获得理想的结果.
The concepts of ineffective water loss, ineffective water loss rate and equivalent water loss rate are raised to investigate the water loss in the process of vacuum cooling. The effect of vacuum cooling and the degree of water loss are evaluated quantitatively. The vacuum cooling experiments were carried out on the food vacuum cooling device, using water as sample, and different types of water containers and baffle plates were introduced in the experiments. The results show that the jar causes a good cooling effect, even icing, but water loss is serious. However, using slender containers and baffle pltes with large interstices in the experiments, both the effect of cooling and ineffective water loss decrease are perfect.
出处
《上海理工大学学报》
CAS
北大核心
2009年第1期95-98,共4页
Journal of University of Shanghai For Science and Technology
基金
上海市重点学科建设资助项目(S30503)
关键词
食品真空冷却
失水
当量失水率
food vacuum cooling
water loss
equivalent water loss rate
