| 预冷环境及时间对猪胴体冷却损耗的影响 |
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| 引用本文： | 车海栋,李春保,朱良齐,张 楠,葛晨书,徐幸莲,周光宏.预冷环境及时间对猪胴体冷却损耗的影响[J].食品科学,2016,37(14):242-246. |
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| 作者姓名： | 车海栋 李春保 朱良齐 张 楠 葛晨书 徐幸莲 周光宏 |
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| 作者单位： | 1.南京农业大学 江苏省肉类生产加工质量安全控制协同创新中心，农业部畜产品加工重点实验室，
教育部肉品加工与质量控制重点实验室，江苏 南京 210095；2.江苏省食品集团有限公司，江苏 南京 210031 |
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| 基金项目： | “十二五”国家科技支撑计划项目（2014BAD19B01） |
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| 摘 要： | 为了解决传统企业在猪胴体冷却过程中干耗较严重的问题，在春季选取若干宰后猪胴体，研究预冷库内不同位置的风速、温度、相对湿度的变化规律，不同冷却时间和冷库内不同位置对猪胴体冷却损耗的影响。结果表明：预冷库内不同位置之间的风速、温度、相对湿度之间差异对猪胴体预冷损耗存在显著影响（P＜0.05），风速大的位置其胴体周围环境相对湿度高，温度低，胴体冷却损耗小；随着预冷时间的延长，猪胴体损耗逐渐增大，且预冷时间对冷却损耗也有显著影响（P＜0.05）。
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| 关 键 词： | 猪胴体 预冷库位置 冷却时间 风速 冷却损耗 |
Effects of Chilling Condition and Time on Evaporative Loss of Pork Carcasses during Chilling |
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| CHE Haidong,LI Chunbao,ZHU Liangqi,ZHANG Nan,GE Chenshu,XU Xinglian,ZHOU Guanghong.Effects of Chilling Condition and Time on Evaporative Loss of Pork Carcasses during Chilling[J].Food Science,2016,37(14):242-246. |
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| Authors: | CHE Haidong LI Chunbao ZHU Liangqi ZHANG Nan GE Chenshu XU Xinglian ZHOU Guanghong |
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| Affiliation: | 1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products
Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
Nanjing Agricultural University, Nanjing 210095, China; 2. Jiangsu Food Group Co. Ltd., Nanjing 210031, China |
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| Abstract: | In conventional chilling, pork carcass shrinkage is very serious, causing considerable economic losses. To solve
this problem, we examined the changing patterns of air velocity, temperature and relative humidity at different locations
in the chilling room and further addressed the effects of chilling time and positioning at different locations in the chilling
room on evaporative loss of pork carcasses slaughtered in spring. The results indicated that the differences in air velocity,
humidity and temperature at different locations in the chilling room had a significant effect on evaporative loss of carcasses
during chilling (P < 0.05). The locations of chilling room where air velocity was higher provided higher relative humidity
surrounding pork carcasses and lower temperature, resulting in less evaporative loss of pork carcasses. With the extension of
chilling time, the evaporative loss of pork carcasses gradually increased, and it was significantly affected by the chilling time
(P < 0.05). |
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| Keywords: | carcass location chilling time air velocity evaporative loss |
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