猪胴体冷却降温特性及耗能分析

Cooling characteristics of pig carcass and its energy consumption

猪肉是我国消耗量最大的肉类品,尤其是冷鲜猪肉更受人们青睐。猪胴体冷却保鲜加工工艺既要满足优质猪肉的成熟条件,又要保证猪肉的安全卫生。猪胴体冷却温度和降温速度对保证加工工艺合理性和降低耗能都至关重要。在实测数据基础上经过判断、分析提出,在常规0~4℃冷却前先在−10~−5℃低温快速冷却猪胴体1 h从而更好地保证猪胴体的冷却效果。实验发现:猪胴体开始冷却时,内部温度先有2~4℃的升温,然后才会降温,因此需对热负荷计算进行修正;根据两段冷却过程中猪胴体的冷却降温特点,提出了对应的冷量要求,为配备冷却装置提供了依据。

Pork is the main meat consumed in China,especially chilled pork.The rational cooling processing technology of pig carcass not only meet the maturity requirements of high-quality pork,but also ensure its safety and sanitary,which is of importance for our food safety.The chilling temperature and cooling rate of pig carcass were critical for its proper processing and energy saving.According to the experimental data,it was proposed in this paper that following a rapid cooling at−10~−5℃for 1 h,better cooling characteristics of pig carcass could be achieved via cooling at 0~4℃.It was also found in the experiments that the internal temperature of pig carcass increased by 2~4℃firstly and then decreased during its cooling process.Therefore,the calculation of heat load should be corrected.Finally,in terms of the cooling characteristics of pig carcass,the required cold energy was put forward,which could provide the references for the configuration of cooling device.