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食品单体快速冻结技术(I、Q、F)在六十年代起源于欧洲瑞典,随之即风靡世界。速冻食品由于保持了各种名、特、优食品原有的色泽和风味,因而在国际贸易中举足轻重,在国内也有广阔的消费市场。我国食品单体速冻技术起步较晚,1984年辽宁省商业科研所研制出第一套国产流化床速冻装置,为速冻装置国产化积累了丰富经验。1986年辽宁省商科所与河南省安阳制冷设备厂结成科研生产联合体,共同开发出获国际专利的ZLS型振动流态化食品速冻装置,(见图1)在节能降耗、实现真正单体速冻方面闯出一条新路。已在九省二市安装使用,生产出近万吨几十个品种的优质单体速冻食品。本文就振动流态化速冻装置的机理、食品悬浮动力学、食品速冻换热过程及均匀风速场等方面采用的新技术进行探讨。
Rapid freezing of food monomer technology (I, Q, F) in the sixties originated in Europe, Sweden, followed by swept the world. Because of maintaining the original color and flavor of various famous, special, and superior foods, the quick-frozen foods are important in the international trade and have a vast consumer market in the country. China’s food monomer quick-freezing technology started late, in 1984, Liaoning Province Commercial Scientific Research Institute developed the first set of domestic fluidized bed quick-freezing device, quick-frozen device localization has accumulated rich experience. In 1986, Liaoning Business Institute and Anyang Refrigeration Equipment Factory of Henan Province formed a research and production consortium to jointly develop the ZLS-type vibrating fluidized food quick-freezing device with international patent (see Figure 1) Body speed freezing break a new road. Has been installed in nine provinces and two cities to produce nearly ten thousand varieties of high-quality single-piece frozen food. In this paper, the vibrating fluidized freezing device mechanism, food suspension dynamics, food freezing and heat transfer process and even the wind speed field and other aspects of the new technology to be explored.