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中国精品科技期刊2020
宋睿琪, 邹同华, 魏东旭, 张坤生, 惠庆玲. 不同冷却终压对低盐腊肉真空冷却效果的影响及模拟研究[J]. 食品工业科技, 2020, 41(11): 240-244. DOI: 10.13386/j.issn1002-0306.2020.11.037
引用本文: 宋睿琪, 邹同华, 魏东旭, 张坤生, 惠庆玲. 不同冷却终压对低盐腊肉真空冷却效果的影响及模拟研究[J]. 食品工业科技, 2020, 41(11): 240-244. DOI: 10.13386/j.issn1002-0306.2020.11.037
SONG Rui-qi, ZOU Tong-hua, WEI Dong-xu, ZHANG Kun-sheng, HUI Qing-ling. Influence of Different Final Cooling Pressure on Vacuum Cooling Performances of Low-salt Bacon and Simulation Study[J]. Science and Technology of Food Industry, 2020, 41(11): 240-244. DOI: 10.13386/j.issn1002-0306.2020.11.037
Citation: SONG Rui-qi, ZOU Tong-hua, WEI Dong-xu, ZHANG Kun-sheng, HUI Qing-ling. Influence of Different Final Cooling Pressure on Vacuum Cooling Performances of Low-salt Bacon and Simulation Study[J]. Science and Technology of Food Industry, 2020, 41(11): 240-244. DOI: 10.13386/j.issn1002-0306.2020.11.037

不同冷却终压对低盐腊肉真空冷却效果的影响及模拟研究

Influence of Different Final Cooling Pressure on Vacuum Cooling Performances of Low-salt Bacon and Simulation Study

  • 摘要: 本文以低盐腊肉为原材料,采用热质耦合传递模型,对其真空冷却过程进行模拟计算,探究了冷却终压对腊肉冷却速率和质量损失的影响,并将实验和模拟计算结果进行对比分析。结果表明,在腊肉中心温度从80 ℃降至20 ℃过程中,当冷却终压为100 Pa时,实验测试耗时28 min,质量损失为8.0%,模拟计算耗时25 min,质量损失为8.5%;而在冷却终压为2000 Pa时,实验测试耗时58 min,质量损失为7.0%,模拟计算耗时57 min,质量损失为7.5%。这表明冷却终压降低,冷却耗时明显缩短,且实验与模拟结果基本一致,验证了计算模型的可靠性。同时基于冷却终压对冷却速率和质量损失影响的模拟结果,将冷却终压与冷却耗时以及质量损失的关系进行拟合,结果发现冷却终压与冷却耗时呈指数函数关系,而冷却终压与质量损失呈线性函数关系,这为腊肉的快速降温及贮藏提供了参考。

     

    Abstract: In this paper,the vacuum cooling process of the low-salt bacon as raw material was numerically simulated by using a coupled model between heat and mass transfer. The influence of the final cooling pressure on cooling rate and water loss was studied and the experimental and calculational results were compared and analyzed. The results showed that in the process of decreasing the Chinese traditional bacon center temperature from 80 ℃ to 20 ℃,the experimental results showed that the vacuum cooling process spent 28 min and the mass loss was 8.0% and calculational results showed that the vacuum cooling process spent 25 min and the mass loss was 8.5% when the final cooling pressure was 100 Pa. However,the experimental results showed that the vacuum cooling process spent 58 min and the mass loss was 7.0% and calculational results showed that the vacuum cooling process spent 57 min and the mass loss was 7.5% when the final cooling pressure was 2000 Pa. This suggested that the lower the final cooling pressure was,the less time the vacuum cooling process spent. On the other hand,the results of experiment and simulation were basically consistent,which verified the reliability of the computational model. Based on the simulation results of the influence of the final cooling pressure on cooling rate and mass loss,the relationship between the final cooling pressure and cooling time or mass loss was fitted. It was found that the final cooling pressure had exponential and linear relationship with cooling time and mass loss,respectively. This provided meaning reference value for the rapid cooling and storage of the Chinese bacon.

     

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