摘要
真空预冷与冷冻干燥都是现代食品加工技术。2种技术的实现都要依赖于真空的获取。同时,2种工作系统中都要用到捕水器这一核心部件。但是,同样是称为捕水器的部件,其工作条件等一些方面又有着许多不可忽视的差别。搞清楚这些差别,对于熟练掌握和应用现代食品技术对产品进行准确高效的管理,具有重要意义。着重从捕水器在2种技术过程中的工作原理、工作条件、工作目的、结构特点、水蒸气相态变化以及目前在设计制造和生产实践中存在的问题等方面的相同与差异作了阐述和讨论。
Vacuum pre-cooling and vacuum freezing are modem technologies of food processing, both of whose realization rely on the attainment of vacuum. The two different systems need the same device——the vapor condenser. But the device works differently in the two systems .It is significant to know of all the differences in order that we can do food administrations properly and correctly using modern food processing technologies. The principles of operation, operating conditions, aims of operation, structural characteristics and the phase change of vapor as well as problems now still existing of the vapor condenser in vacuum pre-cooling and in vacuum freezing were stressed.
出处
《真空与低温》
2007年第1期52-56,共5页
Vacuum and Cryogenics
关键词
真空预冷
冷冻干燥
捕水器
结构
vacuum pre-cooling
vacuum freezing
catcher
structure
