A novel vacuum ice slurry producing system with jet-pumps was proposed to deal with the problems of high energy consumption and ice blockage.In this novel system,one steam driven by a jet-pump was used to create vacuu...A novel vacuum ice slurry producing system with jet-pumps was proposed to deal with the problems of high energy consumption and ice blockage.In this novel system,one steam driven by a jet-pump was used to create vacuum in a hermetic vessel where water was sprayed through a nozzle to produce ice slurry,while the other steam was used to provide enough cold energy to make the left vapor in the hermetic vessel condense.Mathematical models of this novel system were established and theoretical simulation on the performance characteristics was also implemented based on the MATLAB program.Results show that the novel system is feasible and practicable,and the system performance is affected by many factors,such as the temperature of the generators,condensing temperature,evaporation temperature,and the cooling load of the refrigerator sub-system.The findings are helpful to improve the performance of ice slurry producing system.展开更多
In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,...In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,stiffness period,muscle stiffness,TVB-N and water activity during the storage,and assess the fresh-keeping effect of zander fillet under the conditions of vacuum packaging and partial freezing. The results show that zander can be dead after being placed into the 2℃ water for 30 min,and the stiffness period can be extended about 100 min compared with natural death; the percentage of water loss under the conditions of vacuum packaging before partial freezing is 2. 6% lower than under the conditions of partial freezing before vacuum packaging; after being stored at- 7℃ and- 4℃ for 15 d,TVB- N of fillet ≤15 mg /kg; TVB- N of fillet at- 7℃ is 25% lower than at- 4℃.展开更多
基金Project(51376198)supported by the National Natural Science Foundation of ChinaProject(11JJ22029)supported by the Hunan Provincial Natural Science Foundation of China
文摘A novel vacuum ice slurry producing system with jet-pumps was proposed to deal with the problems of high energy consumption and ice blockage.In this novel system,one steam driven by a jet-pump was used to create vacuum in a hermetic vessel where water was sprayed through a nozzle to produce ice slurry,while the other steam was used to provide enough cold energy to make the left vapor in the hermetic vessel condense.Mathematical models of this novel system were established and theoretical simulation on the performance characteristics was also implemented based on the MATLAB program.Results show that the novel system is feasible and practicable,and the system performance is affected by many factors,such as the temperature of the generators,condensing temperature,evaporation temperature,and the cooling load of the refrigerator sub-system.The findings are helpful to improve the performance of ice slurry producing system.
基金Supported by Key Science and Technology Project in Hainan Province(090110)
文摘In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,stiffness period,muscle stiffness,TVB-N and water activity during the storage,and assess the fresh-keeping effect of zander fillet under the conditions of vacuum packaging and partial freezing. The results show that zander can be dead after being placed into the 2℃ water for 30 min,and the stiffness period can be extended about 100 min compared with natural death; the percentage of water loss under the conditions of vacuum packaging before partial freezing is 2. 6% lower than under the conditions of partial freezing before vacuum packaging; after being stored at- 7℃ and- 4℃ for 15 d,TVB- N of fillet ≤15 mg /kg; TVB- N of fillet at- 7℃ is 25% lower than at- 4℃.
