| 生猪屠宰中三段式冷却的制冷控制 |
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| 引用本文： | 黄志华,Harry Logtenberg,张安宁.生猪屠宰中三段式冷却的制冷控制[J].制冷与空调(北京),2014(12):48-52. |
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| 作者姓名： | 黄志华 Harry Logtenberg 张安宁 |
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| 作者单位： | 丹佛斯自动控制管理(上海)有限公司;ProQopt;Netherland; |
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| 摘 要： | 对生猪屠宰中的3种冷却方式进行比较,针对三段式冷却工艺的关键控制点进行分析。在三段式冷却中需要避免出现由于冷却效果不佳造成的延迟冷却问题、温度过低问题以及由不恰当地设计和运行过程带来的额外质量损耗问题。为了获得良好的猪肉品质、减少额外损耗,除了满足猪胴体冷却负荷的设计要求、减小换热温差及确保风速外,精确稳定的温度控制和及时按需的热气除霜也是控制三段式冷却工艺有效工作的关键点。
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| 关 键 词： | 三段式冷却 制冷控制 温度控制 热气除霜 |
Refrigeration control of quick carcass chilling in pig slaughtering |
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| Affiliation: | Huang Zhihua Harry Logtenberg Zhang Anning 1) (Danfoss Automatic Controls Management (Shanghai) Co., Ltd.) 2) (ProQopt,Netherland) |
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| Abstract: | Three major chilling methods for pig slaughtering are compared and the critical control points of quick carcass chilling method are analyzed in detail.In this chilling method,the issues of delay chilling and too low temperature caused by bad chilling effect,and extra weight loss caused by inappropriate design and operation should be avoided.To acquire better pork quality and less extra weight loss,the key of controlling quick carcass chilling working effectively are meeting the design requirements of hogs＇ cooling load,decreasing the temperature difference and ensuring enough air velocity.The accurate and stable temperature control and hot-gas defrost on demand are also very important. |
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| Keywords: | quick carcass chilling refrigeration control temperature control hotgas defrost |
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