中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 风速对甜玉米棒冻结速度影响的研究 食品科学 2011 (S1) 25-28
Position: Home > Articles > The effect of wind speed on freezing rate of sweet corn FOOD SCIENCE 2011 (S1) 25-28

风速对甜玉米棒冻结速度影响的研究

作  者：
王文生;王宏延;贾凝
单  位：
西南大学食品科学学院;国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室
关键词：
甜玉米;风速;冻结曲线;低温冷藏间
摘  要：
目前国内甜玉米棒冻结加工多以冻结库为主,冻结温度和风速直接影响产品的冻结速率。通过甜玉米棒在-18℃和-16℃低温下,冻结时间的观察以及风速对于冻结速度的影响,阐明了降低温度对加快产品的冻结速度有显著的影响外,由0 m/s风速提高至3.5～4.5 m/s,对加快产品的冻结速度也有极大的影响。在-16℃的冰柜中,棒芯初始温度从22.2℃降至-15℃,3.5～4.5m/s风速的处理用了165 min,而0 m/s风速用了430 min;在-18℃的低温冷藏间,3.5～4.5 m/s风速的处理,棒芯初始温度从22.2℃开始,经过120 min降至-15℃,而0 m/s风速的处理在相同的时间内,棒芯温度仅降至-1.1℃。试验结果还表明,经过烫漂玉米棒芯的冻结曲线呈现典型的先快后慢再快的特征。在-18℃的低温冷藏间,风速3.5～4.5 m/s的处理,经过120 min,玉米棒芯和玉米粒中心几乎同时达到-15℃,但是玉米粒达到0℃的时间要远远快于玉米棒芯,玉米粒冻结时其冰点温度没有明显的显示出来;经过烫漂玉米棒棒芯的冰点温度平均为-0.45℃,在通过冰点时,温度保持恒定一段时间。
译  名：
The effect of wind speed on freezing rate of sweet corn
作  者：
WANG Wen-sheng1,WANG Hong-yan2,JIA Ning1 (National Engineering and Technology Research Center of Preservation of Agriculture Products,Tianjin Key Laboratory of Postharvest Physiology And Storage of Agriculture Products,Tianjin 300384,China)
关键词：
sweet corn;wind speed;freezing curve;low temperature storeroom
摘  要：
At present the sweet corn cob is currently frozen up with the freezing store in china.The freezing rate is directly affected by the freezing temperature and wind speed of the air blower.By the observation of freezing time and the effect of wind speed on freezing rate in temperature-18 ℃ and-16 ℃cold storage room,it indicated that reducing the environment temperature and raising the wind speed from 0m/s to 3.5～4.5 m/s had a significant impact to accelerate the freezing rate. When the wind speed were 3.5～4.5 m/s and 0m/s,the freezing time were 165 min and 430 min with the temperature of cob core reducing from 22.2 ℃ to-15 ℃ in the-16 ℃ freezer.When the wind speed was 3.5～4.5 m/s the freezing time was 120 min with the temperature of cob core reducing from 22.2 ℃ to-15 ℃ in the-18 ℃ temperature storeroom.But when the wind speed was 0 m/s the temperature of cob core only reduced from 22.2 ℃ to-1.1 ℃ in 120 minutes.The results also showed that the freezing curve of corn cob core was the typical characteristics of "fast slow fast".The freezing time of corn cob core and corn grain were 120 min in-18 ℃ temperature storeroom,when the wind speed were 3.5～4.5 m/s.But the time of corn cob core was longer than the corn grain when the temperature reduced from 22.2 ℃ to 0℃and there was no obvious freezing point temperature appearance in the freezing process of corn grain.The average freezing temperature of corn cob core was-0.45 ℃.The temperature was constant for a period of time when through the freezing point.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46