共查询到19条相似文献,搜索用时 640 毫秒
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肉制品在热加工后需要进行快速冷却,以避免熟肉中微生物繁殖及保证品质。然而,传统的冷却方法难以满足这一要求,尤其是肉制品核心温度的降低。真空冷却技术的冷却速度快且冷却均匀,可快速降低熟肉制品的温度,进而延长产品的货架期和贮藏期等。但与此同时也带来了一些问题,如失重率高、投入成本较高等。真空冷却技术作为具有独特发展潜力的食品快速冷却技术,其特有的优势促使了人们对其的深入研究。为促进真空冷却技术的发展,本文综述了肉制品真空冷却技术的研究进展。 相似文献
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本文以低盐腊肉为原材料,采用热质耦合传递模型,对其真空冷却过程进行模拟计算,探究了冷却终压对腊肉冷却速率和质量损失的影响,并将实验和模拟计算结果进行对比分析。结果表明,在腊肉中心温度从80 ℃降至20 ℃过程中,当冷却终压为100 Pa时,实验测试耗时28 min,质量损失为8.0%,模拟计算耗时25 min,质量损失为8.5%;而在冷却终压为2000 Pa时,实验测试耗时58 min,质量损失为7.0%,模拟计算耗时57 min,质量损失为7.5%。这表明冷却终压降低,冷却耗时明显缩短,且实验与模拟结果基本一致,验证了计算模型的可靠性。同时基于冷却终压对冷却速率和质量损失影响的模拟结果,将冷却终压与冷却耗时以及质量损失的关系进行拟合,结果发现冷却终压与冷却耗时呈指数函数关系,而冷却终压与质量损失呈线性函数关系,这为腊肉的快速降温及贮藏提供了参考。 相似文献
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以白煮鸡腿为研究对象,使用真空冷却-浸入式真空冷却、真空冷却、浸入式真空冷却、传统的冷却方法风冷、水冷方法比较产品品质和冷却效果。比较结果表明白煮鸡腿的中心温度从72℃降至10℃用真空冷却-浸入式真空冷却方法降温速率最快,并且弹性显著(p0.05)大于其他冷却方式,a*、剪切力、硬度、胶着性和咀嚼性与水冷无显著性(p0.05)的差别,各冷却方式的白煮鸡腿pH在一周的贮藏期内无显著性差别(p0.05)。真空冷却-浸入式真空冷却方法的冷却速率快,且最终冷却产品的品质也较好。 相似文献
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为了加快浸泡式真空冷却在工业生产中的应用,通过与冷风冷却比较,研究不同初始水温下浸泡式真空冷却对蒸煮羊肉冷却效果及品质的影响。结果表明:浸泡式真空冷却过程中,浸泡液初始温度越低,羊肉的降温速率越高,质量损失越大。为提高冷却速率,降低质量损失,筛选最佳初始温度25℃。此温度下,浸泡式真空冷却的冷却速率明显高于冷风冷却,其质量损失明显低于冷风冷却(P0.05)。质构分析结果显示,经浸泡式真空冷却的羊肉,其剪切力均小于经冷风冷却的羊肉,而在弹性、内聚性等方面与冷风冷却方式无显著差异(P0.05)。浸泡液初始温度对羊肉的品质无显著影响(P0.05)。 相似文献
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In this paper, immersion vacuum cooling with ultrasonic assistance (IVCUA) is compared with immersion vacuum cooling alone (IVC) and vacuum cooling (VC) for cooling time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of impregnation liquid compared to IVC. The total cooling time using IVC (126.56 min) for samples from 72 to 4 °C was significantly longer (P < 0.05) than that of IVCUA (96.89 min) and VC (80.48 min). The cooling time of samples from 10 to 4 °C by IVC (46.26 min) was higher (P < 0.05) than that by IVCUA (28.55 min). There were no significant differences (P > 0.05) in mass loss, colour and texture profile among all samples. However, IVCUA had a higher transverse relation time of bulk water (T24) and MRI proton densities (P < 0.05), as well as a more uniform water distribution compared to IVC. 相似文献
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真空冷却是在真空下水分快速蒸发的预冷技术 ,可用于食品尤其适于叶类蔬菜的冷却。本文介绍了真空冷却技术的原理、在食品加工中的优缺点及其在水果、蔬菜、肉制品、鱼制品、调味品和焙烤食品中的应用 相似文献
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Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork 总被引:1,自引:0,他引:1
Vacuum cooling followed by immersion vacuum cooling was designed to cool water-cooked pork (1.5 ± 0.05 kg) compared with air blast cooling (4 ± 0.5 °C, 2 m/s), vacuum cooling (10 mbar) and immersion vacuum cooling. This combined cooling method was: vacuum cooling to an intermediate temperature of 25 °C and then immersion vacuum cooling with water of 10 °C to the final temperature of 10 °C. It was found that the cooling loss of this combined cooling method was significantly lower (P < 0.05) than those of air blast cooling and vacuum cooling. This combined cooling was faster (P < 0.05) than air blast cooling and immersion vacuum cooling in terms of cooling rate. Moreover, the pork cooled by combined cooling method had significant differences (P < 0.05) in water content, color and shear force. 相似文献
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对真空制冷技术原理和系统作了简要介绍,分析了真空制冷技术存在的优缺点。论述了国内外真空制冷技术的研究进展,举例介绍其在肉品工业的应用情况,最后指出真空制冷技术今后的研究趋势。 相似文献
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提出采用真空方式对液体进行冻结,并对抽空的温度、压力及释放热量的现象进行热力学分析。实验运用自行研制的真空冷却试验台,以水、糖水溶液及盐水溶液为冻结材料,实时检测降温与冻结过程中样品内外各点温度与压力的变化曲线,观察样品的变化状态。通过实验,了解了水与二元溶液真空冻结压力与温度的关系和冻结的特性,包括溶液的降温特点、沸腾现象、凝固现象等。实验结果显示,纯水的冰质地较致密而光滑;盐水的冰质地较松软,空隙较大,有明显的冰颗粒;糖水的冰,质地更加的松软,颗粒细腻,类似于冰沙。最后对采用真空技术应用于食品的冷却与冻结工业进行了展望。 相似文献
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Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art
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In order to achieve a rapid cooling rate and to increase the industrial yield of the products without compromising their quality attributes, immersion vacuum‐cooling (IVC) is now widely applied for cooling of both small and large food items. However, the lower cooling rate compared with vacuum‐cooling has initiated numerous studies to improve this technique. Substantial efforts, such as combination of IVC with other cooling methods, using different initial water temperatures, or employment of agitation during IVC, have been made to optimize cooling parameters while also maintaining quality properties and complying with strict food safety requirements. This review presents and discusses the IVC evolution and recent developments directed at the ready‐to‐eat meat products industry. The principle of IVC and its applications are discussed first. Then future prospects and suggestions are covered, especially for the cooling of ready‐to‐eat meat products. 相似文献
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粽子在蒸煮后需冷却。为了寻找合适的冷却方法,通过真空冷却、冷风冷却、自然冷却3种方式处理煮后的3种速冻粽子,测定这些粽子的品质差异。结果表明:与常规冷却方式相比较,真空冷却速率高(P0.05),冷却损失较高(P0.05)。质构分析表明:真空冷却产品硬度较大(P0.05),而黏着性、弹性、内聚性、胶黏性、咀嚼性和回复性方面没有显著差异(P0.05)。感官分析表明:真空冷却的产品口感虽然不及常规冷却的产品,但在可接受的范围。化学指标分析表明,真空冷却能显著降低菌落总数。电子鼻分析结果表明:豆沙粽子和肉粽子真空冷却与常规冷却的产品挥发性气味显著不同,而对白粽子的影响不显著。真空冷却是一种快速、安全的冷却方法。 相似文献