真空槽内不同装载率对真空预冷效果影响地研究.pdfVIP

真空槽内不同装载率对真空预冷效果影响的研究 刘斌，邹同华．申江，臧润清，阂凯 (天津商学院制冷与空调工程系，300134) 摘 要 当真空预冷设备结构一定时，预冷J：艺过程主要由预冷果蔬品种及装载率决定。通 过分析预冷过程中槽内压力的动态变化过程，讨论了质交换系数及装载率对槽内压力影响。 在此基础上．进行了白菜、生菜及蘑菇的真空预冷实验．装载率分别为53．6％、3．76％、11．2％ 和20．5％。实验结果表明装载率较火时。槽内压力能保持在一个较高的值，从而防止预冷果 蔬表面结冰现象：对于质传递系数较犬的果蔬，装载率可以低一些，从而可以缩小预冷时间． 关键词贮藏保鲜．预冷，质传递系数 in tankthe Effectsofdifferentratesvacuumon vacuum packed pre—cooling Liu Kai Bin，ZhouTonghua,Liu Yang,ZangRunqing，Ming Engineering,Ti衄jinUniversityofCommerce，300134) (Dep．ofRefrigeration the of or and Abstract：Theofvacuum isdetermined fruit process pre-eooling by typevegetable ratewhenthevacuum is the of the analyzingchange packed pre-coolingapparatusprovided．By inthevacuumtank the effectsofthemass dynamicpressure duringpre．cooling，the exchange rateonthe in tank discessed．Basedon coefficientandthe the were packed pre镕ure this，the mushroomwere vacuum ofChinese and carried experimentscabbage。lettuce out，and pre-cooling the rateswere I．2％and resultsshowthatthe packed 53．6％，3．76％，I 20．5％，respectively．The rateis in is andthefrozen callbe thetank packed greater,the