制冷学报2017，Vol.38Issue(2)：109-113,5.DOI:10.3969/j.issn.0253-4339.2017.02.109
接触式超声波辅助平板冷冻对胡萝卜冷冻速率的影响
Influence of Contact Ultrasound Assisted Vibrating Plate on the Freezing Rate of Carrot
摘要
Abstract
Ultrasound can promote the formation of crystal nucleus,shorten the freezing time and get a higher quality freeze,but the tech nology is currently used for the liquid samples or immersion freezing process,and solid samples were barely taken into account.In this paper,the contact ultrasonic assisted vibrating plate was designed and set up,which is used for the freezing process of solid fruits and vegetables.The effects of ultrasound power,exposure time and phase stage on the freezing rate of the carrot were investigated.The experiments are divided into three groups:1)applying ultrasound with different powers (0 W,122.6 W,178.7 W,229.8 W) for 10 s at-1 ℃;2) applying 178.7 W ultrasound at-1 ℃ for 0 s,5 s,10 s,15 s respectively;3) applying 178.7 W ultrasound for 10 s during different phase stages.The results showed that the optimum condition is applying 178.7 W ultrasound for 10 s during transition phase,which can significantly reduce the tcf(characteristic freezing times) and ttf(total freezing times) and increase the freezing rate of samples.关键词
超声波/平板冷冻/冷冻速率/胡萝卜Key words
ultrasound/plate freezing/freeze rate/carrot分类
轻工纺织引用本文复制引用
周新丽,滕芸,戴澄..接触式超声波辅助平板冷冻对胡萝卜冷冻速率的影响[J].制冷学报,2017,38(2):109-113,5.基金项目
国家自然科学基金(51376132)资助项目.(The project was supported by the National Natural Science Foundation of China (No.51376132).) （51376132）
