【摘要】 本文以土豆为实验物料,实验测定了不同尺寸的立方体、长园柱、短园柱及片状等几何形状的食品单体颗粒,在不同操作条件下的冷冻过程中的温度变化历程,测定了自然对流和强制对流条件下,不同介质温度和操作条件下的冻结时间。研究了冻结时间的影响因素,并对实验数据进行了分析关联,得到了关于冻结时间的无因次准数关联式。更多还原

【Abstract】 The experiments of freezing processes using potato as a typical food- stuff were carried out,and the freezing time of samples with shapes of long and short cylinders, cubes and slabs were determined by means of temperature--time method. The results showed that the freezing time would decrease with the increase of heat transfer coefficient, the decrease of freezing thickness and the drop of enviroment temperature. The experimental data were correlated and the following dimensionless relation was obtained: F_O=1.06·B_i^-0170·S_t^-0173·P_k⁰¹⁴⁸更多还原