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对高温液体食品真空冷却的实验和机制分析
Yu Yang1, Tonghua Zou1, Bin Chen2
1Department of mechanical engineering, Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, 300134 China.
Journal of food science and technology
|September 8, 2025
概括
在真空冷却过程中最大限度地减少液体喷至关重要. 较高的初始温度和特定的开口区域减少了无效的水损失,优化了液体食品的过程.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 热力学是一种热力学.
背景情况:
- 真空冷却是冷却液体食品的有效方法.
- 在真空冷却过程中喷液体会导致产品损失显著,效率降低.
- 了解影响喷的因素对于流程优化至关重要.
研究的目的:
- 为了研究和最大限度地减少液体喷在真空冷却液体食品.
- 为了确定各种参数对无效水损失率的影响.
- 确定控制真空冷却过程中滴滴喷的关键因素.
主要方法:
- 在不同的条件下测量液体食品的质量和温度变化.
- 系统地改变参数,包括体积比,孔积,初始温度和终端温度.
- 根据实验测试结果推导出无效的水损失率.
主要成果:
- 无效的水损失率在1.13平方厘米的开口面积上最高.
- 增加的初始温度导致了降低无效的水损失率.
- 当终端温度为25°C时,观察到最低的无效水损失率.
结论:
- 确定了影响真空冷却过程中液滴喷的关键因素.
- 优化诸如开口面积,初始和终端温度等参数可以有效地减少喷.
- 该研究提供了提高真空冷却效率和最大限度地减少产品损失的见解.
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