蒸煮猪肉不同冷却工艺的对比分析

Comparative Analysis of Different Cooling Processes for Cooked Pork

为解决不同熟食品对不同冷却条件的要求,使用复合真空冷却机对蒸煮猪肉分别进行冷风冷却、真空冷却、冷风加真空的混合冷却以及超声补水真空冷却试验,从冷却速率、冷却后的失重率和能耗3个方面综合考虑选出1种最优的冷却方式。结果表明:蒸煮猪肉真空冷却在冷却速率和能耗方面均优于冷风冷却,但失重率均大于冷风冷却,单一的冷却方式均不是最优的选择;蒸煮猪肉冷风加真空的混合冷却方式在冷风冷却终温为65℃时的冷却效果最好,但熟肉超声补水真空冷却方式在冷却速率和冷却后的失重率方面明显优于混合冷却方式,且两者的冷却耗能相差并不多,所以蒸煮猪肉使用超声补水真空冷却方式为最优的冷却工艺。同时也说明设计的复合真空冷却机能够满足熟肉对于不同冷却条件的要求,为蒸煮猪肉后续冷却的研究提供参考。

To elucidate the requirements of different cooked foods for specific cooling conditions,with the help of a composite vacuum cooler,cooked pork was cooled with cold air,vacuum,mixed use of cold air and vacuum,or vacuum cooling with an ultrasonic water supplement.An optimal cooling method was selected based on cooling rate,weight loss rate,and total energy consumption.Vacuum cooling of cooked pork was better than cold air cooling in terms of cooling rate and energy consumption,but the weight loss rate was higher than that of cold air cooling.Neither single cooling method was found to be optimal.The mixed cold air and vacuum cooling method was best for cooling cooked pork to a final temperature of 65℃,but the ultrasonic water-filled vacuum cooling method was obviously better for cooked pork than mixed cold air and vacuum in terms of maximizing cooling rate and minimizing weight loss rate after cooling.Energy consumption by these two methods was similar.Therefore,the use of ultrasonic water-filled vacuum cooling for cooked pork is the optimal cooling process.These experiments demonstrate that the designed composite vacuum cooler can meet requirements for different cooling conditions for cooked pork,providing a reference for future studies of cooling of cooked pork.