冷配送烹饪莴笋的真空冷却技术研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 冷配送烹饪莴笋的真空冷却技术研究 李汴生，张晓银，阮征，黄智君 （华南理工大学轻工与食品学院,广东广州 510640） 摘要：本文以盘装的热烫烹饪莴笋为研究对象，对其真空冷却过程中的影响因素以及温度、失重率的变化规律进行研究。结果 表明：真空冷却过程中盘装烹饪莴笋的中心和表面位置的温差非常小，不大于 1.73 ℃，冷却至 10 ℃时盘装莴笋的中心与表面温差仅 为0.23 ℃。另外，真空冷却过程中单位质量烹饪莴笋的冷却速率随着冷凝温度的降低、冷却量的增大而增大。其中当冷却量 （37.5 kg ） 增大 3 倍（150 kg ）时，单位质量莴笋冷却时间有效的缩短了46.34%。同时真空冷却也造成烹饪莴笋质量的损失。1%的烹饪莴笋失 重率约能带来 7℃的温度下降。另外，本文提出一种分段式真空冷却模式，通过实验验证，该冷却模式能够有效地降低能耗，仅为传 统真空冷却方式耗能的47.29%。且通过降低冷却过程中最大冷凝负荷，达到降低冷凝系统制冷能力要求。 关键词：烹饪莴笋；真空冷却；冷凝温度；冷却量；失重率；分段式真空冷却 文章篇号：1673-9078(2014)5-167-171 Effect of Vacuum Cooling Treatment on Cold-chain Cooking Lettuce LI Bian-sheng, ZHANG Xiao-yin, RUAN Zheng, HUANG Zhi-jun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Effect of vacuum cooling treatment on blanched cooking lettuce in tray was researched in this paper. Results showed that during the vacuum cooling process, the temperature difference between the center and the surface of cooked lettuce in tray was very small, not more than 1.73 ℃, and the temperature difference was only 0.23 ℃ when cooked lettuce temperature reached 10 ℃. In addition, the cooling rate of cooked lettuce per 1 kg increased with the increase of condensation temperature and cooling capacity. When cooling capacity increased from 37.5 kg to 150 kg, the cooling time was effectively shortened by 46.34%. Vacuum cooling also caused weight loss of cooked lettuce, and 1% of weight loss bring about 7 ℃ temperature decline. This research proposed a two-step vacuum cooling mode to effectively reduce energy consumption, which was only 47.29% of energy consumption of traditional vacuum coo