共查询到19条相似文献,搜索用时 109 毫秒
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1引言液体二氧化碳速冻食品比液氮速冻食品在价格上便宜得多,比传统的速冻方法,其速冻速度快,从而使食品的保鲜效果好,能保持食品内部细胞不受损坏而使原有的质液不会漏失,仍旧保持食品鲜美的风味,另外还有一些其他的优点。在研究二氧化碳速冻技术的过程中,遇到的关键问题是喷射器的设计,即套筒的横截面积与喷咀喷孔的面积之间存在一个最佳的面积比,以满足不同种食品和不同量食品的速冻要求。本文针对喷器结构的设计,从食品的数量和所要求的冷量及液体二氧化碳的致冷剂总质量出发,提出确定喷咀直径及套筒直径的计算模型,从而获… 相似文献
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Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from −13 to −22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples.This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied. 相似文献
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Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed. 相似文献
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为利用液化天然气(LNG)的冷能实现海水冷冻淡化,研究了海水在超低温环境下的冷冻淡化机理,试验测试了海水在不同冷冻条件下的制冰淡化性能参数,分析了各因素对海水冷冻淡化过程的作用机理及性能影响,比较得出了该工艺系统的最优运行参数。该研究结果为基于LNG冷能的海水冷冻淡化系统工艺设计提供了重要的参考依据。 相似文献
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饱和颗粒土冻结过程的数值模拟 总被引:1,自引:0,他引:1
影响饱和土冻结过程的因素很多而且复杂,本文采用刚性冰模型对于持续补水的饱和颗粒土的冻结过程进行了一维数值模拟,分析了外载、导水系数以及土豹持水性对于冻结过程以及冻胀的影响,计算结果表明外载增加使得冻胀速度降低,较大的导水系数以及较好的持水性导致分凝冻胀量较大. 相似文献
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交替冻融对黑土可溶性有机质荧光特征的影响 总被引:1,自引:0,他引:1
土壤可溶性有机质(DOM)是土壤有机质研究中最有意义的量化指标,交替冻融作用能够影响土壤DOM的荧光特征.文章利用三维荧光分析交替冻融对黑土DOM光谱特征的影响,并基于光谱特征的改变,评价交替冻融对黑土活性腐殖质和腐殖程度的影响.研究表明,与未冻融样品相比,冻融样品DOM的紫外区类富里酸荧光峰发生红移,说明土壤中有机物分子芳香化程度增高,腐殖程度上升;部分冻融样品产生了类蛋白荧光峰,说明冻融过程中微生物降解活动增强;冻融样品的活性腐殖质含量和腐殖程度均较未冻融高,说明交替冻融作用增加了土壤肥力;紫外区类富里酸荧光峰值与可见区类富里酸荧光峰值的比值(r(a,c))与活性腐殖质含量之间、r(a,c)与腐殖程度之间,都存在显著的正相关关系(相关系数分别为0.88,0.77),说明r(a,c)可以评价黑土冻融后土壤活性腐殖质含量和腐殖程度的变化. 相似文献
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In this study, a series of freezing experiments were carried out to investigate the changes of volumetric unfrozen water contents in freezing soils. The experimental results show that the soil type and the initial volumetric water content have significant effect on the freezing point and volumetric unfrozen water content of freezing soils. On the base of the experimental results and the previous researches, a new model was developed to describe the changes of the volumetric unfrozen water contents in freezing soils. The developed model was validated by comparing the calculated results against the experimental ones. 相似文献
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已有研究表明,中国地区大气0℃层的高度自20世纪70年代以来上升了200m左右,本文应用大气绝热模型简单分析了0℃层上升的可能原因. 相似文献