摘要
研究了鲜鸡蛋放入冷藏库前采用强制通风预冷时冷风温度、通风速度、鸡蛋质量等参数对鸡蛋预冷效果的影响。结果显示:风温越低,预冷速度越快,预冷风温选择0℃最合适;一定范围内风速越大,预冷速度越快,但风速在1.67m/s左右预冷效率最高;随着鸡蛋质量的增大预冷速度减慢,故鸡蛋预冷前应按质量分级,分级预冷使预冷速度一致,保证预冷效果;最有效的预冷时间为60min。
Forced-air precooling to the egg fresh keeping and storage was applied,and the effect of cold air temperature,ventilation velocity,and the egg weight in the precooling process was investigated. The results showed that the lower the cold air temperature was,the quicker the precooling velocity would be. The appropriate precooling temperature was 0℃. Also,the precooling velocity increased as the ventilation velocity increased in certain extent. A high precooling efficiency could be achieved when the ventilation velocity was 1.67m/s. The precooling velocity reduced when the egg was bigger. So the eggs should be divided by the weight first,and then precooled according to the levels to keep the consistent precooling velocity. The best effective precooling period was within 60 min.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2010年第8期135-139,共5页
Transactions of the Chinese Society for Agricultural Machinery
基金
"十一五"国家科技支撑计划资助项目(2006BAD22B04)
关键词
鸡蛋
保鲜
预冷
强制通风
Egg
Fresh keeping
Precooling
Forced-air
