摘要
对生猪屠宰中的3种冷却方式进行比较,针对三段式冷却工艺的关键控制点进行分析。在三段式冷却中需要避免出现由于冷却效果不佳造成的延迟冷却问题、温度过低问题以及由不恰当地设计和运行过程带来的额外质量损耗问题。为了获得良好的猪肉品质、减少额外损耗,除了满足猪胴体冷却负荷的设计要求、减小换热温差及确保风速外,精确稳定的温度控制和及时按需的热气除霜也是控制三段式冷却工艺有效工作的关键点。
Three major chilling methods for pig slaughtering are compared and the critical control points of quick carcass chilling method are analyzed in detail.In this chilling method,the issues of delay chilling and too low temperature caused by bad chilling effect,and extra weight loss caused by inappropriate design and operation should be avoided.To acquire better pork quality and less extra weight loss,the key of controlling quick carcass chilling working effectively are meeting the design requirements of hogs＇ cooling load,decreasing the temperature difference and ensuring enough air velocity.The accurate and stable temperature control and hot-gas defrost on demand are also very important.
出处
《制冷与空调》
2014年第12期48-52,共5页
Refrigeration and Air-Conditioning
关键词
三段式冷却
制冷控制
温度控制
热气除霜
quick carcass chilling
refrigeration control
temperature control
hotgas defrost
