速冻工艺对水饺冻痕率影响的研究

Effect of Process Conditions on the Crack Ratio of Quick-freezing Dumpling

通过单因素和正交试验得出对速冻水饺冻痕率的影响因素次序依次为:深冻区温度>预冻区温度>预冻区风速>深冻区风速;最佳工艺条件为:预冻区温度-20℃,预冻区风速4m/s,深冻区温度-30℃,深冻区风速4m/s。

By the single factor experiment and orthogonal experiment, we investigated that the temperature of offside and foreside are the most important effects on the crack ratio of dumpling. The optimal conditions of froze dumpling are： temperature of foreside is -20 ℃, wind speed of foreside is 4 m/s, temperature of offside is -30 ℃, wind speed of offside is 4 m/s.