CN110020814A - A kind of food pre-cooling Performance Evaluation and optimization method - Google Patents
A kind of food pre-cooling Performance Evaluation and optimization method Download PDFInfo
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- CN110020814A CN110020814A CN201910343696.0A CN201910343696A CN110020814A CN 110020814 A CN110020814 A CN 110020814A CN 201910343696 A CN201910343696 A CN 201910343696A CN 110020814 A CN110020814 A CN 110020814A
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Abstract
The invention discloses a kind of food pre-cooling Performance Evaluation and optimization methods.The present invention obtains the heat-transfer capability loss of unit mass food at each measuring point by testing measurement, and performance is pre-chilled in assessment food, to reduce at corresponding measuring point the loss of higher heat-transfer capability as target, in conjunction with specific Pre-cooling equipment to carrying out pre-cooling operation optimization at the measuring point；The evaluation index heat-transfer capability loss of food pre-cooling performance discloses the mechanism of heat transfer in the present invention, covers existing each evaluation index, Performance Evaluation index can be pre-chilled as unique food；It is easy to use, flexible, visual result, image；To reduce heat-transfer capability loss as single optimization aim in the present invention, optimization process is easy, direct, has great importance to production application.
Description
Technical field
The present invention relates to Food Cold Chain preservation technologies, and in particular to a kind of food pre-cooling Performance Evaluation and optimization method.
Background technique
Pre-cooling is the important link during Food Cold Chain Logistics, can make to accumulate in food when picking, fishing, processing
The respiration heat that heat and food itself generate is scattered and disappeared rapidly, to be cooled to the temperature of suitable preservation and freshness, and then enters freezer
Cold Chain Logistics process after storing and completing.Be pre-chilled performance can from the rate of temperature fall of food, temperature uniformity and quality with
And many-sided assessment such as process energy consumption.However, the influence of different forecooling method and duty parameter to different performance evaluation index
Difference, so comprehensive assessment pre-cooling performance is complex cumbersome.In turn, because lacking clear and unique Performance Evaluation index,
What the optimization method of pre-cooling was proposed often by trial and error or rule of thumb.
Summary of the invention
For the above problems of the prior art, present invention heat of food product from precooling process transmits outward
Mechanism set about, propose a kind of food pre-cooling Performance Evaluation and optimization method.
Food pre-cooling Performance Evaluation of the invention and optimization method, comprising the following steps:
1) food is placed in pre-cooling packaging, the pre-cooling packaging equipped with food is placed into Pre-cooling equipment, is being pre-chilled
Multiple positions are set in equipment as measuring point, in measuring point mounting temperature sensor, the probe of temperature sensor passes through pre-cooling packaging
It is inserted into food product；
2) the initial state temperature of food product measured by the temperature sensor being located at each measuring point before record pre-cooling, is opened
Pre-cooling equipment, the temperature sensor measurement position food product temperature at each measuring point, and with equal time interval
Δ t records food product temperature at each measuring point；
3) it is located at food product temperature measured by the temperature sensor at each measuring point and reaches the final of pre-cooling requirement
When temperature, Pre-cooling equipment is closed, when obtaining at i-th of measuring point in n-th of time interval the just food product temperature at moment and end
The food product temperature at quarter is respectivelyWithI=1 ... ..., M, M are number at measuring point, and n=1 ... ..., N, N is the time
The sum at interval, record pre-cooling total time-consuming τ, τ=Δ t × N；
4) according to the average food product temperature and food kind in n-th of time interval at i-th of measuring point, document is searched
Obtain the specific heat capacity of the food at i-th of measuring point in n-th of time intervalAnd it searches document or is calculated with formula
The respiration heat production rate of unit mass food at i measuring point in n-th of time interval
5) according to the specific heat capacity of the food in n-th of time interval at i-th of measuring pointWith the breathing of unit mass food
Act on heat production rateThe rate of heat dispation of the unit mass food at i-th of measuring point in n-th of time interval is calculated
6) according to the rate of heat dispation of unit mass foodIt is calculated at i-th of measuring point in n-th of time interval
The heat-transfer capability loss late of unit mass food
7) according to the heat-transfer capability loss late of the unit mass food in n-th of time interval at i-th of measuring pointMeter
It calculates and obtains the heat-transfer capability loss Φ of unit mass food at i-th of measuring point in pre-cooling overall processM,i；
8) according to the heat-transfer capability loss Φ of unit mass food at each measuring point being calculatedM,i, assessment food pre-cooling property
Energy；
9) to reduce at corresponding measuring point the loss of higher heat-transfer capability as target, in conjunction with specific Pre-cooling equipment to the measuring point at
Carry out pre-cooling operation optimization.
Wherein, in step 1), the position that measuring point is set in Pre-cooling equipment meets: in each pre-cooling packaging at least
There are a measuring points.Pre-cooling packaging is using pre-cooling basket or pre-cooling box.
In step 2), time interval Δ t is 1~600 second.
In step 3), the final temperature that requirement is pre-chilled is that experiment measurement is preceding preset.It is at i-th of measuring point
The food product temperature at last moment is first moment in (n+1) a time interval at i-th of measuring point simultaneously in n time interval
Food product temperature.As n=1,The food product temperature at moment at i-th of measuring point in the 1st time interval at the beginning of, i.e.,
For the initial state temperature of food product temperature at i-th of measuring point.
In step 4), the average food product temperature at i-th of measuring point in n-th of time interval is at i-th of measuring point
The average value of the food product temperature at first moment and the food product temperature at last moment in n-th of time interval.The specific heat of food
Appearance is related with temperature and food kind, is checked in by document.Unit mass food at i-th of measuring point in n-th of time interval
Respiration heat production rateIt is calculated according to formula are as follows:
Wherein, f and g is respectively fitting coefficient.
In step 5), the rate of heat dispation of the unit mass food at i-th of measuring point in n-th of time intervalAre as follows:
In step 6), the heat-transfer capability loss late of the unit mass food at i-th of measuring point in n-th of time intervalAre as follows:
In step 7), the heat-transfer capability that unit mass food at i-th of measuring point in overall process is pre-chilled loses ΦM,iAre as follows:
In step 8), the heat-transfer capability loss of unit mass food at more each measuring point, higher heat-transfer capability loss
Cause rate of heat transfer low, cooling is slow, and temperature is high compared at other measuring points, and then increases precooling process energy consumption；Conversely, lower heat transfer
Capacity loss causes rate of heat transfer high, and cooling is fast, and temperature is low compared at other measuring points, and then reduces precooling process energy consumption.
In step 9), carrying out pre-cooling operation optimization includes: to improve stacking of the food in pre-cooling packaging at corresponding measuring point
The pose pattern of pre-cooling packaging where form and corresponding measuring point improves the percent opening of the pre-cooling packaging where corresponding measuring point and leads
Heating rate and its neighbouring flow velocity.
Advantages of the present invention:
The present invention obtains the heat-transfer capability loss of unit mass food at each measuring point, assessment food pre-cooling by testing measurement
Performance is carried out in conjunction with specific Pre-cooling equipment at the measuring point with reducing higher heat-transfer capability loss at corresponding measuring point for target
Operation optimization is pre-chilled；The evaluation index heat-transfer capability loss of food pre-cooling performance discloses the mechanism of heat transfer in the present invention, contains
Existing each evaluation index is covered, Performance Evaluation index can be pre-chilled as unique food；The present invention is easy to use, flexible, as a result
Intuitively, vivid；To reduce heat-transfer capability loss as single optimization aim in the present invention, optimization process is easy, direct, to practical life
Producing application has great importance.
Detailed description of the invention
Fig. 1 is the flow chart that Performance Evaluation and optimization method is pre-chilled in food of the invention；
The different location that Fig. 2 obtains for one embodiment of food according to the present invention pre-cooling Performance Evaluation and optimization method
Heat-transfer capability loss distribution histogram.
Specific embodiment
With reference to the accompanying drawing, by specific embodiment, the present invention is further explained.
The present embodiment carries out pre-cooling Performance Evaluation and optimization to apple, as shown in Figure 1, comprising the following steps:
1) apple is packed into pre-cooling basket, pre-cooling basket is uniformly deposited in freezer by ranks, selects the center of each pre-cooling basket
The probe of temperature sensor is passed through into pre-cooling basket and is inserted into positioned at each pre-cooling in measuring point mounting temperature sensor as measuring point
The apple internal at basket center；
2) initial state of apple food product temperature measured by the temperature sensor being located at each measuring point before record pre-cooling
Temperature opens freezer blower and refrigeration system, the temperature sensor measurement position apple food product at each measuring point
Temperature, and apple food product temperature at each measuring point was recorded every 1 minute；
3) it when apple food product temperature measured by the temperature sensor at each measuring point reaches 2.5 DEG C, closes
Freezer blower and refrigeration system obtain at i-th of measuring point in n-th of time interval just the food product temperature at moment and last moment
Food product temperature be respectivelyWithI=1 ... ..., M, M are number at measuring point, and n=1 ... ..., N, N is between the time
Every sum, record pre-cooling total time-consuming τ, τ=Δ t × N, in the present embodiment, M=30, N=1000, Δ t=60 seconds；4) it presses
According to document Lisowa H, Wujec M, Lis T.Influence of temperature and variety on the
Thermal properties of apples [J] .International agrophysics, 2002,16 (1): 43-52. is obtained
Specific heat capacity to apple is 3829J/kgK, and the specific heat capacity of apple varies with temperature not significantly, here not to precise requirements
Height, therefore definite value is taken as according to document, fitting coefficient f and g is according to food kind document Becker B R, Misra A, Fricke
B A.Bulk refrigeration of fruits and vegetables Part I:theoretical
considerations of heat and mass transfer[J].HVAC&R Research,1996,2(2):122-
134. checking in, the respiration of the unit mass food at i-th of measuring point of apple in n-th of time interval is calculated in formula
Heat production rateAre as follows:
5) rate of heat dispation of the unit mass food at i-th of measuring point of apple in n-th of time interval is calculatedAre as follows:
6) it according to the rate of heat dispation of unit mass food, is calculated at i-th of measuring point of apple in n-th of time interval
Unit mass food heat-transfer capability loss lateAre as follows:
7) according to the heat-transfer capability loss late of the unit mass food in n-th of time interval at i-th of measuring point of apple,
The heat-transfer capability loss Φ of unit mass food at i-th of measuring point in pre-cooling overall process is calculatedM,iAre as follows:
8) according to the heat-transfer capability loss distribution histogram of unit mass food at each measuring point being calculated, such as Fig. 2 institute
Show, performance is pre-chilled in assessment apple freezer, the heat-transfer capability loss of unit mass apple at more each measuring point, the 1st, 5,6,11,12,
17, the heat-transfer capability loss of 18,24,25 and 28 pre-cooling baskets is higher, thus the rate of heat transfer of these positions is low, and cooling is slow, temperature
Degree increases precooling process energy consumption compared with other positions height；
9) it is lost with reducing the heat-transfer capability of these pre-cooling baskets as target, increases air disturbance dress near these pre-cooling baskets
It sets, improves the flow velocity near these pre-cooling baskets, performance is pre-chilled so as to improve apple freezer.
It is finally noted that the purpose for publicizing and implementing example is to help to further understand the present invention, but this field
Technical staff be understood that without departing from the spirit and scope of the invention and the appended claims, it is various replacement and repair
It is all possible for changing.Therefore, the present invention should not be limited to embodiment disclosure of that, and the scope of protection of present invention is to weigh
Subject to the range that sharp claim defines.
Claims (10)
1. a kind of food pre-cooling Performance Evaluation and optimization method, which is characterized in that the food pre-cooling Performance Evaluation and optimization side
Method the following steps are included:
1) food is placed in pre-cooling packaging, the pre-cooling packaging equipped with food is placed into Pre-cooling equipment, in Pre-cooling equipment
The middle multiple positions of setting are as measuring point, and in measuring point mounting temperature sensor, the probe of temperature sensor passes through pre-cooling packaging insertion
To food product；
2) the initial state temperature of food product measured by the temperature sensor being located at each measuring point before record pre-cooling, opens pre-cooling
Equipment, the temperature sensor measurement position food product temperature at each measuring point, and remembered with equal time interval Δ t
Record food product temperature at each measuring point；
3) it is located at food product temperature measured by the temperature sensor at each measuring point and reaches the final temperature that pre-cooling requires
When, Pre-cooling equipment is closed, the just food product temperature at moment and last moment are obtained at i-th of measuring point in n-th of time interval
Food product temperature is respectively Ti n-1And Ti n, i=1 ... ..., M, M is number at measuring point, and n=1 ... ..., N, N is time interval
Sum, record pre-cooling total time-consuming τ, τ=Δ t × N；
4) it according to the average food product temperature and food kind in n-th of time interval at i-th of measuring point, searches document and obtains
The specific heat capacity of food at i-th of measuring point in n-th of time intervalAnd it searches document or is calculated i-th with formula
The respiration heat production rate of unit mass food at measuring point in n-th of time interval
5) according to the specific heat capacity of the food in n-th of time interval at i-th of measuring pointWith the respiration of unit mass food
Heat production rateThe rate of heat dispation of the unit mass food at i-th of measuring point in n-th of time interval is calculated
6) according to the rate of heat dispation of unit mass foodThe unit at i-th of measuring point in n-th of time interval is calculated
The heat-transfer capability loss late of qualified food
7) according to the heat-transfer capability loss late of the unit mass food in n-th of time interval at i-th of measuring pointIt calculates
Into pre-cooling overall process, the heat-transfer capability of unit mass food loses Φ at i-th of measuring pointM,i；
8) according to the heat-transfer capability loss Φ of unit mass food at each measuring point being calculatedM,i, assessment food pre-cooling performance；
9) it is carried out in conjunction with specific Pre-cooling equipment at the measuring point with reducing higher heat-transfer capability loss at corresponding measuring point for target
Operation optimization is pre-chilled.
2. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 1), pre-
The position that measuring point is set in cool equipment meets: at least there is a measuring point in each pre-cooling packaging；Pre-cooling packaging is using pre-
Cold basket or pre-cooling box.
3. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 2), the time
Interval of delta t is 1~600 second.
4. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 3), pre-cooling
It is required that final temperature be experiment measurement before it is preset；Ti nFor the food at moment last in n-th of time interval at i-th of measuring point
Product internal temperature is the food product temperature at first moment in (n+1) a time interval at i-th of measuring point simultaneously.
5. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 4), i-th
The respiration heat production rate of unit mass food at measuring point in n-th of time intervalIt is calculated according to formula are as follows:
Wherein, f and g is respectively fitting coefficient.
6. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 5), i-th
The rate of heat dispation of unit mass food at measuring point in n-th of time intervalAre as follows:
7. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 6), i-th
The heat-transfer capability loss late of unit mass food at measuring point in n-th of time intervalAre as follows:
8. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 7), pre-cooling
The heat-transfer capability of unit mass food loses Φ at i-th of measuring point in overall processM,iAre as follows:
9. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 8), compare
The heat-transfer capability loss of unit mass food at each measuring point, higher heat-transfer capability loss cause rate of heat transfer low, and cooling is slow, temperature
Degree is high compared at other measuring points, and then increases precooling process energy consumption；Conversely, lower heat-transfer capability loss causes rate of heat transfer high,
Cooling is fast, and temperature is low compared at other measuring points, and then reduces precooling process energy consumption.
10. food pre-cooling Performance Evaluation as described in claim 1 and optimization method, which is characterized in that in step 9), carry out
Pre-cooling operation optimization includes: the pre-cooling improved at corresponding measuring point where stacking form and corresponding measuring point of the food in pre-cooling is packed
The pose pattern of packaging, the percent opening and thermal conductivity and its neighbouring flow velocity that the pre-cooling where improving corresponding measuring point is packed.
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| CN112923649A (en) * | 2019-12-06 | 2021-06-08 | 合肥华凌股份有限公司 | Refrigeration method, refrigeration equipment and readable storage medium |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112923649A (en) * | 2019-12-06 | 2021-06-08 | 合肥华凌股份有限公司 | Refrigeration method, refrigeration equipment and readable storage medium |
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Application publication date: 20190716 |