物料盘开孔参数对干冰喷射芒果丁速冻品质的影响

Effect of Hole Parameters of Material Tray on the Quick Freezing Quality of Diced Mango by Dry Ice Spraying

利用干冰喷射对芒果丁进行速冻处理,研究物料盘开孔的不同排列方式、开孔率、开孔形状和孔径对芒果丁降温速率及冻结均匀性的影响。使用Comsol Multiphysics模拟不同条件下芒果丁达到速冻要求时的中心温度分布和时间。结果表明,排列方式为叉排,开孔率为42%,开孔形状为圆形,孔径为3 mm的物料盘速冻效果最佳。由验证试验得出芒果丁中心温度和表面温度达到速冻要求的误差分别为5.3%和7.5%。在冻结均匀性方面,平均温度差值的误差为8.3%。解冻后,芒果丁的质构特性测定结果显示:硬度和咀嚼度下降幅度较大,色度、凝聚性和弹性下降幅度较小,符合速冻芒果的品质要求。研究结果为进一步开发节能、环保的干冰速冻芒果丁装置提供参考。

Dry ice spraying is used for quick freezing of diced mango,and the effects of different arrangements,hole ratios,hole shapes,and diameters of material tray holes on the cooling rate and freezing uniformity of diced mango are studied.Use Comsol Multiphysics to simulate the central temperature distribution and time required for diced mango to reach freezing requirements under different conditions.The results showed that the material tray with a fork arrangement,a hole opening rate of 42%,a circular hole shape,and a hole diameter of 3 mm had the best quick freezing effect.According to the verification experiment,the errors of the center temperature and surface temperature of diced mango reaching the requirements for quick freezing are 5.3%and 7.5%,respectively.In terms of freezing uniformity,the error of the average temperature difference is 8.3%.After thawing,the texture characteristics of diced mango were determined to show a significant decrease in hardness and chewiness,while the decrease in chromaticity,cohesiveness,and elasticity was relatively small,meeting the quality requirements of frozen mangoes.The research results provide reference for further development of energy-saving and environmentally friendly dry ice frozen diced mango equipment.