带汤汁熟食品真空预冷飞溅现象分析及防止研究-制冷学报.PDF

33 2 Vol.33,No.2 第 卷 第 期 制冷学报 202 4 Journal of Refrigeration April. 2012 年 月 0253-4339 2012 02-0068-05 文章编号： ( ) - doi：10.3969/j.issn. 0253 4339. 2012. 02. 068 带汤汁熟食品真空预冷飞溅现象分析及防止研究 1 1 2 2 范 磊 李保国 雷海斌 苏树强 (1 上海理工大学食品科学与工程研究所 上海 200093 ；2 上海锦立保鲜科技有限公司 上海 201201) 摘 要 真空预冷带汤汁熟食品时,会发生汤汁飞溅现象。为防止飞溅，选取番茄蛋汤作为研究对象，分别采用分段式降压 法和回压法进行实验并与 自动式降压法进行了对比，发现两种方法均可有效防止沸腾飞溅的发生，使失水率减少38% ，但 冷却时间也会相对延长。 关键词 食品包装与贮藏；真空预冷；带汤汁熟食品；飞溅；防止 中图分类号：TS205; TB79 文献标识码：A Research on the Splash of Cooked Food with Soup during Vacuum Cooling Process 1 1 2 2 Fan lei Li Baoguo Lei Haibin Su Shuqiang (1.Institute of Food Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China; 2. Shanghai General Cooling Technology Co.,Ltd, Shanghai, 201201,China) Abstract When vacuum cooling the cooked food with soup, there was the phenomenon of soup splashing. In this paper, the tomato egg soup boiling and splashing during vacuum cooling process were studied through an observation window opened in the container. Adopting the means of controlling the filling gas valve opening and closing, and using segmented depressurization method and back pressure method can effectively prevent the occurrence of the boiling splash. The water loss rate is decreased 38%, but the relative cooling time is extended. Keywords Food package and preservation; Vacuum cooling; Cooked food with soup; Splash; Prevention 真空预冷技术的原理是将被冷却的产品放在 前对于带汤汁熟食品的真空预