摘要
利用自行研制的多功能低温实验台 ,对猪肉、芋艿、香蕉和糯米小圆子等进行了冷冻实验研究 ,实验测得猪肉、芋艿、香蕉和糯米小圆子的初始冻结温度分别为 :- 1.6 2℃、- 1.4℃、- 1.2 4℃和 - 0 .9℃ ;分析了这些食品的形状、堆积方式、传热方式、冷气流方向和食品纤维方向等因素对食品冻结时间的影响。并研究了采用不同包装材料包装食品后 。
In our study, a flexo-hypothermy experimental unit was established and some foods such as pork, taro, banana, and small dumpling made with glutinous rice were frozen in this apparatus. The initial freezing points of these food were measured respectively including -1.62℃ for pork, -1.4℃ for taro, -1.24℃ for banana, and -0.9℃ for the small dumpling. The influence of freezing factors such as the shape of food, the mode of stack, the strength of heat transfer, and the direction of cooling airflow on the freezing process and initial freezing point of food were studied. In addition, the different package materials influencing on the quality and freezing time of food were discussed.
出处
《制冷学报》
CAS
CSCD
北大核心
2004年第1期10-13,共4页
Journal of Refrigeration
关键词
食品冻结
食品纤维
堆积方式
传热方式
包装材料
Horticulture, food freezing, experimental study, freezing characteristic
