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  • 主管单位:
  • 上海市教育委员会
  • 主办单位:
  • 上海理工大学、上海市能源研究会、上海电气(集团)总公司
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  • 单    价:
  • 5.00
  • 定    价:
  • 20.00
猪胴体冷却降温特性及耗能分析
Cooling characteristics of pig carcass and its energy consumption
投稿时间:2021-12-05  
DOI:10.13259/j.cnki.eri.2022.03.009
中文关键词:  猪胴体  冷却  降温特性  能耗
英文关键词:pig carcass  cooling  cooling characteristics  energy consumption
基金项目:
作者单位
许明曙 浙江青莲食品股份有限公司浙江 嘉兴 314317 
张良 上海理工大学 能源与动力工程学院上海 200093 
陈玉 浙江青莲食品股份有限公司浙江 嘉兴 314317 
张廉 浙江青莲生猪产业研究院浙江 嘉兴 313199 
秦单峰 浙江青莲食品股份有限公司浙江 嘉兴 314317 
崔健林 浙江青莲食品股份有限公司浙江 嘉兴 314317 
孙世滨 浙江青莲食品股份有限公司浙江 嘉兴 314317 
摘要点击次数: 202
全文下载次数: 49
中文摘要:
      猪肉是我国消耗量最大的肉类品,尤其是冷鲜猪肉更受人们青睐。猪胴体冷却保鲜加工工艺既要满足优质猪肉的成熟条件,又要保证猪肉的安全卫生。猪胴体冷却温度和降温速度对保证加工工艺合理性和降低耗能都至关重要。在实测数据基础上经过判断、分析提出,在常规0~4 ℃冷却前先在-10~-5 ℃低温快速冷却猪胴体1 h从而更好地保证猪胴体的冷却效果。实验发现:猪胴体开始冷却时,内部温度先有2~4 ℃的升温,然后才会降温,因此需对热负荷计算进行修正;根据两段冷却过程中猪胴体的冷却降温特点,提出了对应的冷量要求,为配备冷却装置提供了依据。
英文摘要:
      Pork is the main meat consumed in China, especially chilled pork. The rational cooling processing technology of pig carcass not only meet the maturity requirements of high-quality pork, but also ensure its safety and sanitary, which is of importance for our food safety. The chilling temperature and cooling rate of pig carcass were critical for its proper processing and energy saving. According to the experimental data, it was proposed in this paper that following a rapid cooling at -10 ~ -5 ℃ for 1 h, better cooling characteristics of pig carcass could be achieved via cooling at 0 ~ 4 ℃. It was also found in the experiments that the internal temperature of pig carcass increased by 2 ~ 4 ℃ firstly and then decreased during its cooling process. Therefore, the calculation of heat load should be corrected. Finally, in terms of the cooling characteristics of pig carcass, the required cold energy was put forward, which could provide the references for the configuration of cooling device.
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