带汤汁熟食品真空冷却飞溅问题研究及其防止

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摘要

真空预冷技术是利用抽真空降压的方法，使食品内水分在低压状态下蒸发；

在吸收自身热量的同时，使食品内能减少和品温下降。本文对带汤汁熟食品—番

茄蛋汤、红烧茄子，以及对照物热水、糖水溶液进行了真空冷却实验，研究了真

空预冷防飞溅方法。

带汤汁熟食品以及热水的真空预冷过程中出现的飞溅现象可以分为三个阶

段：

第一个阶段由于真空室压力尚未达到物料的饱和蒸汽压所以没有出现飞溅现象；

第二个阶段真空室压力达到了物料的饱和蒸汽压，开始出现飞溅现象，随着抽真

空的继续，真空室压力不断下降伴随着飞溅现象也不断加强，对于含有固形物的

番茄蛋汤和红烧茄子，飞溅会导致部分固形物溅出；真空冷却飞溅第三个阶段由

于热水成分单一所以几乎不会出现，而对另外两种而言则很明显，但是却观察不

到沸腾现象，这是由于食品内部气泡已经全部消失，即使真空室压力达到饱和蒸

汽压也不会出现飞溅现象，但是降温仍在持续，直至达到预定终温。

对番茄蛋汤及红烧茄子进行真空冷却研究，研究了不同冷却初温、不同预冷

终温以及不同预冷压力对带汤汁熟食品失重的影响；对番茄蛋汤研究了不同盛放

容器对真空预冷飞溅失重的影响；还研究了不同溶度糖水溶液真空冷却的失重。

本文研究了回压法和分段式降压法防止汤汁飞溅工艺。回压法是在抽真空过

程中，有气泡产生时，突然回压破坏即将形成的气泡，通过不断减少熟食品中存

在的气泡，从而达到抑制飞溅的目的；分段式降压法通过控制气泡的大小，不让

气泡破裂或者即使破裂时也不能产生较大的能量从而达到抑制飞溅的效果。分段

式降压法和回压法可有效的控制带汤汁熟食品的失水量。

关键词：带汤汁熟食品真空预冷回压法分段式降压法防飞溅

ABSTRACT

Vacuum cooling technology is the use of step-down method of vacuum, so the

water of the food at low pressure will evaporation ; In the absorption of their heat at

the same time, the food and products to reduce the temperature. In this paper, with a

soup cooked food , tomato bowl of soup, braised eggplant, and hot water control

materials, sugar water solution to the vacuum cooling experiments, Studying the

method of Vacuum cooling splash.

Soup cooked food and water occurred during vacuum pre-cooling splash

phenomenon can be divided into three stages:

The first stage has not yet reached the vacuum chamber pressure of saturated vapor

pressure of the material so no splashing phenomenon; The second phase of the

vacuum chamber pressure of the material's saturation vapor pressure, began to splash

phenomenon, With the vacuum continues, Vacuum chamber pressure declining along

with the splash phenomenon has also been strengthened, For the tomato bowl of soup

containing solids and braised eggplant, flying will lead to some solid spill; The third

stage vacuum cooling splash of hot water as a single component does not appear nearly

so, while the other two terms it is clear , This is because the food inside the bubble has

all but disappeared, Even if the vacuum chamber pressure of saturated vapor pressure

and will not appear splash phenomenon, but the cooling continues until it reaches the

intended final temperature.

The research of tomato bowl of soup and braised eggplant vacuum cooling, The

effects of different initial temperature of cooling, different pre-cooling end temperature

and different pressures on the pre-cooling the broth and cooked food with the effects of

weightlessness; Study of different tomato bowl of soup container full bloom splash of

Vacuum cooling effect of weightlessness; Also studied the solubility of sugar aqueous

solutions of different weight loss of vacuum cooling.

In this paper, Study the back-pressure and sub  -type step-down method to

prevent the soup splashing. Back-pressure in the vacuum process, there are air bubbles,

the sudden destruction is about to form a back pressure of the bubbles, through

continuous cooked food to reduce the presence of air bubbles, and thus inhibit the

purpose of flying;Segmented depressurization by controlling the size of the bubble, the

bubble burst or not to break when they can not produce even greater energy and thus

inhibit the effect of splash. Sub-type step-down method and the back-pressure method

can effectively control the food cooked with broth water loss.

Key Words: Food cooked with soup, Vacuum cooling, Back-pressure,

sub-type step-down method, Splash

中文摘要

ABSTRACT

第一章绪论................................................................................................................... 1

§1.1 立题背景及意义..................................................................................................................1

§1.2 带汤汁熟食品的预冷方法.................................................................................. 1

§1.3 真空预冷的原理及特点...................................................................................... 2

§1.3.1 真空预冷技术的原理................................................................................... 2

§1.3.2 真空预冷技术的特点................................................................................... 2

§1.3.3 真空冷却设备............................................................................................... 4

§1.4 真空冷却技术的应用.......................................................................................... 4

§1.4.1 在农产品中的应用....................................................................................... 5

§1.4.2 在熟食品中的应用....................................................................................... 5

§1.4.3 在其它食品中的应用................................................................................... 6

§1.5 真空冷却工艺的研究进展................................................................................... 7

§1.6 真空冷却机理、数学模拟的研究进展.............................................................. 8

§1.7 真空冷却飞溅问题的研究进展.......................................................................... 9

§1.8 本课题的主要研究内容..................................................................................... 10

第二章不同带汤汁熟食品飞溅机理研究................................................................... 11

§2.1 前言.................................................................................................................... 11

§2.2 带汤汁熟食品真空冷却失水量计算................................................................. 11

§2.3 实验材料与方法................................................................................................ 12

§2.3.1 仪器与材料................................................................................................. 12

§2.3.2 实验方法..................................................................................................... 13

§2.4 结果与分析........................................................................................................ 13

§2.4.1 不同带汤汁熟食品飞溅过程研究............................................................. 13

§2.4.2 不同带汤汁熟食品失重研究..................................................................... 16

§2.5 本章小结............................................................................................................ 18

第三章带汤汁熟食品真空冷却飞溅的影响因素分析............................................... 19

§3.1 前言.................................................................................................................... 19

§3.2 实验材料与方法................................................................................................ 19

§3.2.1 仪器与材料................................................................................................. 19

§3.2.2 实验方法..................................................................................................... 19

§3.3 结果与分析......................................................................................................... 21

§3.3.1 冷却参数对冷却时间及失重率的影响..................................................... 21

§3.3.2 盛放容器对失重的影响............................................................................. 22

§3.3.3 带汤汁熟食品含水量对失重的影响......................................................... 25

§3.4 本章小结............................................................................................................ 25

第四章带汤汁熟食品真空冷却飞溅现象抑止研究................................................... 27

§4.1 前言.................................................................................................................... 27

§4.2 实验材料与方法................................................................................................ 27

§4.2.1 仪器与材料................................................................................................. 27

§4.2.2 实验方法..................................................................................................... 27

§4.3 结果与分析......................................................................................................... 28

§4.3.1 番茄蛋汤两种防飞溅方法......................................................................... 28

§4.3.2 红烧茄子两种防飞溅方法......................................................................... 30

§4.3.3 热水两种防飞溅方法................................................................................. 31

§4.3.4 两种防飞溅方法对熟食品及热水失重及冷却时间影响......................... 34

§4.4 本章小结............................................................................................................ 35

第五章结论与展望....................................................................................................... 36

§5.1 主要结论............................................................................................................ 36

§5.2 进一步研究建议................................................................................................ 37

参考文献......................................................................................................................... 38

在读期间公开发表的论文和参加的科研项目............................................................. 43

致谢............................................................................................................................... 44

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摘要：

摘要真空预冷技术是利用抽真空降压的方法，使食品内水分在低压状态下蒸发；在吸收自身热量的同时，使食品内能减少和品温下降。本文对带汤汁熟食品—番茄蛋汤、红烧茄子，以及对照物热水、糖水溶液进行了真空冷却实验，研究了真空预冷防飞溅方法。带汤汁熟食品以及热水的真空预冷过程中出现的飞溅现象可以分为三个阶段：第一个阶段由于真空室压力尚未达到物料的饱和蒸汽压所以没有出现飞溅现象；第二个阶段真空室压力达到了物料的饱和蒸汽压，开始出现飞溅现象，随着抽真空的继续，真空室压力不断下降伴随着飞溅现象也不断加强，对于含有固形物的番茄蛋汤和红烧茄子，飞溅会导致部分固形物溅出；真空冷却飞溅第三个阶段由于热水成分单一所以几乎不...

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