摘要
速冻是食品保鲜的重要技术之一,冻结速率越快,速冻食品解冻后品质越好。冻品表面风速越高,换热强度越大,冻结速率则越快。若只增加风机转速会导致风机效率降低,流场不均匀度增加,因此需要对流场进行优化。对风机设置锥形口等引导流体设施,可以增加风机效率;在流场中设置导流板,可以消除流场中的涡流;增加冷冻区域流速,可以加强食品表面的对流换热;隔断设备内外的空气交换,可以减少蒸发器结霜,降低设备的冷负荷。文章指出将多种措施结合,减少制造与维护的成本、节省运行费用与提高冻品质量是未来速冻设备优化的方向。
Quick freezing is an important technique for food preservation.The faster the freezing rate,the better the quality of frozen food after thawing.The greater the wind speed on the surface of the frozen product,the greater the heat exchange intensity and the faster the freezing rate.However,only increasing the fan speed will result in a decrease in fan efficiency and a decrease in flow field evenness,so the flow field needs to be optimized.The fan efficiency can be increased by setting the cone to the fan.The baffle can be arranged in the flow field to eliminate the eddy current in the flow field.Increasing the flow rate in the freezing zone can enhance the convective heat transfer of the food surface.To prevent the air exchange inside and outside the device can be used to reduce the frosting of the evaporator and reduce the energy consumption of the equipment.Combining multiple measures to decrease manufacturing and maintenance costs,reduce operating costs,and improve the quality of frozen food is the direction of future quick-freezing equipment optimization.
作者
朱一帆
谢晶
ZHU Yi-fan;XIE Jing(Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University,Shanghai 201306,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品与机械》
北大核心
2019年第10期155-159,共5页
Food and Machinery
基金
国家“十三五”重点研发项目（编号：2018YFD0400605）
上海市科委平台能力建设项目（编号：16DZ2280300）
上海市科委公共服务平台建设项目（编号：17DZ2293400)
关键词
速冻设备
流场
优化
quick freezing equipment
flow field
optimization
