即食食品真空冷却过程的试验分析-experimental analysis of vacuum cooling process of ready-to-eat food.docxVIP

效果来确定真空度。可以使用单位温降质量损失来作为确定真空度的重要依据。质量损失的大小与产品的种类、产品的初始温度、冷却终温、产品的质量以及真空度有关。5. 真空冷却系统的能耗分析 真空冷却装置需配置两套动力装置，即：制冷系统(用来捕水)和真空泵系统(用来抽真空)。目前真空冷却装置的生产厂家并没有一套成熟的理论作指导，大都是凭经验或 按宁大勿小的原则来设计，使装置庞大，动力配置过剩，造成能源浪费，没有达到节能 的目的。本文对真空冷却装置进行了能耗分析，提出了能耗评价指标：单位时间温度降、 单位时间能耗及不同冷却物品冷却所需要的时间，为真空冷却系统的优化设计和真空冷 却操作工艺提供了理论依据。关键词：即食食品；真空冷却；真空度；冷却速率；质量损失ABSTRACTVacuum cooling is a rapid effective cooling method, it is the important part of freeze and chill line. Vacuum cooling has fast evaporation rate, convenience operation, equality of cooling, cleannes compared with conventional cooling method. Vacuum cooling has been applicated in pre-cooling of lettuce, mushroom, horticulture products. In the recent years, vacuum cooling is used in cooked meat industry. However, vacuum cooling is hardly studied in ready meals industry.In this paper, ready meals of vacuum cooling is investigated. The main works of this paper as follows:The design of vacuum cooling equipmentThe vacuum cooling system is made up of vacuum chamber, vacuum system, cooling system and control system basically. Because of the determinant of vacuum pump and water catcher, the design of vacuum cooling equipment is to contnt the demand of vacuum pump and water catcher, and type selection.Analysis of cooling effect of ready meals in different cooling methodsThe influence of vacuum cooling on the quality of Chinese food of Suantairousl was studied compared with conventional cooling method. Results showed that vacuum cooling rate was more quicker than the conventional cooling method. Furthermore, the color, texture and sensory qualities were essentially the same for products cooled by vacuum cooling and conventional cooling method. The other advantage includes the reduction of microbialcontamination efficaciously．The Contrastive Research of different type of Ready Meals on Vacuum CoolingVacuum cooling of the leek, leek-eggs, cocozelle and fry-cocozelle were studied to discuss the difference and similarity of the vegetable and pr