孙伟,李建平,都基睿,朱松明,于勇.超高压加工过程食品物料绝热压缩升温特性研究[J].农业机械学报,2016,47(3):200-206.
Sun Wei,Li Jianping,Du Jirui,Zhu Song,mingYu Yong.Adiabatic Compression Heating Characteristics of Selected Food Materials during High Pressure Processing[J].Transactions of the Chinese Society for Agricultural Machinery,2016,47(3):200-206.
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超高压加工过程食品物料绝热压缩升温特性研究   [下载全文]
Adiabatic Compression Heating Characteristics of Selected Food Materials during High Pressure Processing   [Download Pdf][in English]
投稿时间:2015-12-26  
DOI:10.6041/j.issn.1000-1298.2016.03.028
中文关键词:  食品物料  热效应  超高压  热力学
基金项目:国家自然科学基金项目(31171779)
作者单位
孙伟 浙江大学 
李建平 浙江大学 
都基睿 浙江大学 
朱松明 浙江大学 
于勇 浙江大学 
中文摘要:为了掌握物料的绝热压缩升温特性,以便在超高压加工过程中合理利用绝热压缩升温效应,优化超高压加工工艺,通过特别设计的超高压下绝热压缩试验装置,测定了多种物料在不同压力(100~400MPa)和初始温度(15~45℃)条件下的绝热压缩升温值。结果表明:在初始温度25℃时,乙醇的绝热压缩升温值最大(12.8℃/(100MPa)),〖JP〗且随压力的增大而减小,脂肪类物料的绝热压缩升温值(7.3~10.7℃/(100MPa))较其他高含水率物料的(2.6~4.0℃/(100MPa))要高,且随压力的增大而减小;高含水率物料的绝热压缩升温值随初始温度的升高表现出增大的趋势,而脂肪类物料的变化则不明显;建立了基于压力和初始温度的物料绝热压缩升温值的预测模型,对多种物料拟合得到的方程回归系数均在0.97以上。
Sun Wei  Li Jianping  Du Jirui  Zhu Song  mingYu Yong
Zhejiang University,Zhejiang University,Zhejiang University,Zhejiang University and Zhejiang University
Key Words:food material  thermal effect  high pressure processing  thermodynamics
Abstract:During high pressure processing (HPP), the work of compression always causes the food materials to undergo a reversible adiabatic temperature increase. This phenomenon results in non uniform temperature distribution during processing. The compression heating can also influence the inactivation of bacteria, spore and enzyme. But knowledge in this filed is still very limited. In this study, adiabatic compression heating characteristics of food materials during HPP was investigated using a specially designed experimental setup. Selected liquid and solid food materials were studied at different pressure levels (100~400MPa) and different initial temperatures (15~45℃). At 25℃ initial temperature, ethanol had the highest δ (adiabatic temperature increase up to 12.8℃/(100MPa)) of the samples examined, and δ value was decreased with increasing pressure. Compared to high water content foods(26~4.0℃/(100MPa)), fats and oils showed higher δ values (7.3~10.7℃/(100MPa)), which were also decreased with increasing pressure. For high water content foods, δ values was increased with increasing initial temperature, but fats and oils had little or no effect of initial temperature. An empirical equation was established to predict the adiabatic temperature increase value during HPP at different pressure levels and different initial temperatures for food materials. The third order polynomial was used to fit the δ values of orange juice, honey, whole milk, semi skimmed milk, soybean oil, beef and ethanol. The regression coefficients of these equations were all above 0.97. This study provides useful information for the optimization of high pressure processing.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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