真空冷却技术的应用与研究进展

Application and research development of vacuum cooling

真空冷却是一种快速有效的冷却方法。传统上,它被用在叶菜和花卉的快速冷却。近几年来,它又被用在熟肉和快捷食品方面。该文回顾了真空冷却在园艺产品、熟肉和快捷食品中的最新应用研究和真空冷却的理论研究进展。总结出目前真空冷却过程中存在的一些问题,并探讨了真空冷却今后的研究方向。指出今后需要进一步研究真空冷却过程中的水分迁移机理,弄清冷阱内部的传热传质机理,对冷阱的设计和最佳工作温度进行优化,并研究真空冷却过程中真空泵抽速、冷阱温度、真空室内真空度对真空冷却速率的影响。同时,还要从产品品质方面,研究真空冷却过程中的水分蒸发对产品品质的影响。

Vacuum cooling is a rapid effective cooling method.Traditionally,it is used for pre-cooling of leafy vegetables and cut flowers in the food processing industry.In the recent years,vacuum cooling is used in cooked meat industry and ready meal manufacturing.This paper reviews the recent developments of the application of vacuum cooling in horticultural products,cooked meat and ready meal and mathematical modeling of vacuum cooling.In this paper,it can be indicted that the moisture movement of vacuum cooling and heat and mass transfer of cold trap should be studied to design the optimum temperature of cold trap.In addition,the influence of evacuate rate of vacuum pump, temperature of cold trap and vacuum pressure in the vacuum chamber on the vacuum cooling rate should be studied.At the same time,the influence of evaporation on the quality of product during vacuum cooling also should be studied in the future.