【摘要】 以鱼类冷加工过程放热的动态特性为依据 ,以冷加工时间为目标函数 ,按照鱼体热物性非单值性特点 ,对冻结室温、货间风速、鱼类品别及其几何尺寸和冻结速度之间的关系进行分析研究。论证用“三段法”取代“焓差法”计算货物负荷 ,把最大冰结晶生成带放热量作为制冷能量配置主要依据的可行性。提出按照鱼体放热特点适时变换风速和保持室温稳定的制冷能量配置方案 ,以期在维持必要的冻结速度、保证冻品质量的前提下 ,实现节能运行之目的更多还原

【Abstract】 Based on a dynamic characteristic of heat transfer in fish cold processing, with the objective function of the cold processing time, the relationships among freezing rate, freezer temperature,air velocity,fish category and fish size were analyzed and studied, according to a non unique character of fish thermophysical properties. It pointed out that it is feasible to consider the amount of heat released in the zone of maximum crystallization as a major foundation for matching refrigeration capacity, and to calculate product load with three stage method instead of enthalpy difference method. A method was put forward to match energy by changing air velocity in time and to maintain freezer temperature steadying according to different fish properties so that it can save energy on the precondition of maintaining essential freezing rate and pledging frozen product quality.更多还原