| 杨倩玉， 宋晓燕， 刘宝林.食品流态化速冻技术研究进展[J].轻工机械,2018,36(6):96-100 |
| 食品流态化速冻技术研究进展 |
| Advances in Research on Fluidized Quick Freezing of Food |
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| DOI：10.3969/j.issn.1005 2895.2018.06.020 |
| 中文关键词: 食品冷冻 流态化 布风板 单体速冻 预冷技术 |
| 英文关键词:food freezing fluidization air distributor individual quick freezing pre cooling technology |
| 基金项目:国家重点研发计划重点专项：食品绿色节能制造关键技术及装备开发（2017YFD0400404） |
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| 中文摘要: |
| 随着现阶段冷链产业的逐渐完善，作为最具潜力的速冻技术之一的流态化冷冻也越来越受到人们的重视。流态化冷冻易于实现单体速冻和连续化生产，冻品营养成分保存好的优势十分明显，而不足之处在于能耗大、运行成本高。笔者着重介绍了流态化冷冻发展过程中技术上的若干改进方案，包括预冷技术、节能技术以及冷冻过程的仿真手段。预冷技术和节能技术的更新升级将会在提升食品冻藏品质的同时减少能耗。由于流态化速冻过程受到的影响因素较多，仿真手段的应用可以更加省时省力地得到不同食品颗粒最佳的冷冻工艺参数。 |
| 英文摘要: |
| With the improvement of the cold chain industry currently, fluidized quick freezing, as one of the most promising quick freezing technologies, has received increasing attention from people. Advantages of fluidized freezing are obvious that includes individually quick freezing, continuous production, and well preserving the nutritional content of the frozen product. And the disadvantages are high energy consumption and high operating costs. This paper focuses on several technical improvements of fluidized freezing bed, including pre cooling technology, energy saving technology, and simulation methods for the freezing process. The update of pre cooling technology and energy saving technology will reduce energy consumption while improving the quality of frozen food. Moreover, fluidized quick freezing process is affected by many factors. Simulation can get the best parameters in the freezing process for different food particle with more time saving and labor saving. |
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