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球形果蔬差压预冷过程实验研究

Experimental Study on Pressure Pre-Cooling Technology of Spherical Fruits and Vegetables

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【作者】 王琪李树林王强

【Author】 WANG Qi,LI Shu-lin,WANG Qiang(Xi’an University of Architecture and Technology,Xi’an,Shanxi 710055,China)

【机构】 西安建筑科技大学

【摘要】 通过搭建的果蔬差压预冷实验台分别研究了不同的送风速度、开孔大小、开孔形状及排列方式,对球形果蔬在差压预冷过程中所产生的影响,实验结果发现:风速越大球形果蔬降温速率越快,冷风送风速度1.5~2m/s为最经济送风风速;椭圆形的送风口球形果蔬降温速度最快;交叉排列摆放方式降温速度快,但降温的均匀性较差;

【Abstract】 Pressure pre-cooling experimental device is established and experimental the effects of spherical fruits and vegetables pre-cooling process have been conducted different airflow rates,vent hole form and vent hole size.Results showed that pre-cooling rates are quicker with the increase of airflow rates and the most economic choose is that the airflow rate between 1.5 and 2m/s.Pre-cooling rates with ellipse vent hole are the quickest and cooling uniformity with the lay-outs of cross arrangement is better but the cooling homogeneity is poor.

  • 【文献出处】 山东商业职业技术学院学报 ,Journal of Shandong Institute of Commerce and Technology , 编辑部邮箱 ,2011年02期
  • 【分类号】TS255.3
  • 【被引频次】3
  • 【下载频次】107
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