新型熟食品真空冷却装置研究

New Vacuum Cooling Device for Cooked Food

[目的]综合分析熟食品真空冷却的特点,提出一种适用于熟食品真空冷却的动力配置方案。[方法]分析了果蔬和熟食品对真空冷却设备的不同配置要求,结合目前应用现状,着重分析已有真空冷却装置的优缺点以及各真空泵的工作特性。[结果]机械油封泵与捕水器的组合形式适用于处理果蔬和小批量的熟食品;水环-大气喷射装置适用于熟食品,但只能将其降到常温,且机组的工况变动大;水环-罗茨泵装置工况稳定,但只能将其降到常温。[结论]采用水环泵、罗茨泵和制冷机组组成动力配置方案适用于熟食品的真空冷却。

[Objective] To study the characteristics of vacuum cooling of cooked food,and propose a power configuration pattern for the vacuum cooling of cooked food.[Method] The requirements of vegetables,fruits and cooked food for the power configuration of vacuum cooling device were analyzed,and the advantages and disadvantages of the existing vacuum cooling device were analyzed,and the performance of each vacuum pump was studied.[Result] The pump with mechanical seal and catcher were applicable to the processing of fruits,vegetables and few cooked food;the water ring-air jet device was applicable to cooked food,but it could only reduce the temperature to room temperature and its working conditions changed greatly;the working conditions of water ring-Roots pump were much stable,but it can also only reduce the temperature to room temperature.[Conclusion] The power configuration pattern consisting of water ring,Roots pump and refrigerator is applicable to the vacuum cooling of cooked food.