第3节 制冷工程(食品的热力学特性).pptVIP

11. TRANSPIRATION OF FRESH FRUITS AND VEGETABLES Trsnspiration process: transpot of moisture through skin, evaporation of moisture from surface, and convective mass transport of moiature to surroundings. Driving force is a difference in water vapor pressure between surface and surrounding air: * 制 冷 原 理 与 技 术 Chapter 3: THERMAL PROPERTIES OF FOODS Needed for heat transfer calculations in equipment design and estimation of process times for refrigerating, freezing, heating, or drying, Properties required: density, specific heat（显热）, enthalpy, thermal conductivity. Fresh fruits and vegetables also generate heat via respiration（呼吸） and lose moisture via transpiration（蒸发）. 1.FOOD CONSTITUENTS Common constituents: water, protein, fat, carbohydrate, fibre, ash. 2.THERMAL PROPERTIES Well behaved above initial freezing point. Vary greatly below due to complex freezing processes. Initial freezing point somewhat lower than pure water duo to dissolved substances (Fig.1). At initial freezing point, a portion of water crystallises, remaining solution becomes more concentrated, thus reducing freezing point of unfrozen portion. Ice and water fractions in frozen food depend on temperature. Properties vary dramatically with temperature. Properties above and below freezing point drastically different. 3. WATER CONTENT Xwo Water is predominant constituent, in most foods, Xwo significantly inflences properties. Some values (% by mass): Cauliflower (波菜)91.9%; apple 83.9; salmon（鲑鱼） 76.4; shrimp 75.9; beef 58.9; pork shoulder 72.6; chicken 66; whole egg 75.3;cheddar cheese 36.8; strawberry ice cream 60; milk 87.8;orange juice 89. 4. INITIAL FREEZING POINT tf No foods freeze completely single T but over a range. Foods with high sugar content or packed in high syrup concentrations may never be completely frozen, even at typical storage T. No distinct freezing point for foods and beverages. Initial freezing point indicates start of crystallisation. Important for determining p