| 蔬菜真空冷却喷水率的研究 |
| |
| 引用本文： | 王雪芹,陈儿同,周冰.蔬菜真空冷却喷水率的研究[J].食品工业科技,2005(4):72-74. |
| |
| 作者姓名： | 王雪芹 陈儿同 周冰 |
| |
| 作者单位： | 上海理工大学动力工程学院,上海,200093 |
| |
| 摘 要： | 为了研究喷水率对真空冷却蔬菜的影响,本文选取叶菜类有代表性的茼蒿在自行设计的装置中进行了真空冷却实验,考察了不同喷水率对相对能耗、降温速率和失水率的影响。结果表明,采用高喷水率时,真空冷却过程中的相对能耗较少,降温速率较快,失水率较低。
|
| 关 键 词： | 真空冷却 喷水率 相对能耗 降温速率 失水率 |
| 文章编号： | 1002-0306(2005)04-0072-03 |
| 修稿时间： | 2004年10月9日 |
Research on water suppliment during vegetable vacuum cooling |
| |
| Wang Xueqin et al.Research on water suppliment during vegetable vacuum cooling[J].Science and Technology of Food Industry,2005(4):72-74. |
| |
| Authors: | Wang Xueqin |
| |
| Affiliation: | Wang Xueqin et al |
| |
| Abstract: | ln order to study the effect of water suppliment in vegetable vacuum cooling, crown daisy -a representative leaf -vegetable were chosen as experimental object to study the effect of water suppliment on relative energy, cooling rate and water decreasing rate in the vacuum cooling equipment. Low relative energy cost, high cooling rate and low water losing rate were found with high water suppliment ratio. |
| |
| Keywords: | vacuum cooling water suppliment ratio relative energy cost cooling rate lose water rate |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
