| 不同频率下超声波水处理对苹果内传热传质影响规律的试验研究 |
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| 引用本文： | 朱宗升,单晓芳,陈爱强,周静,白浩志,刘斌.不同频率下超声波水处理对苹果内传热传质影响规律的试验研究[J].保鲜与加工,2023,23(6):48-53. |
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| 作者姓名： | 朱宗升 单晓芳 陈爱强 周静 白浩志 刘斌 |
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| 作者单位： | 天津商业大学机械工程学院,天津市制冷技术重点实验室 |
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| 基金项目： | 天津市教委科研计划项目（2017KJ172） |
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| 摘 要： | 为探究超声波处理对果蔬加工过程中热质传递的影响规律，以苹果为研究对象，结合不同频率（40、68、80 kHz）超声波处理技术，分别进行超声波辅助低温水浴试验和超声波水预冷处理辅助苹果片真空冷冻干燥试验。结果表明：超声波辅助低温水浴可有效强化苹果与冷水间的热量交换，频率为80 kHz时，苹果果肉中部和近果核处的冷却系数与对照组相比分别增加了35.3%和28.6%；超声波水预冷处理后，真空冷冻干燥过程有效水分扩散系数比对照组分别增加了51.6%（超声波频率40 kHz）、55.9%（超声波频率68 kHz）、58.7%（超声波频率80 kHz）。
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| 关 键 词： | 超声波水处理 苹果 预冷 真空冷冻干燥 热流密度 扩散系数 |
Experimental Study on the Effects of Ultrasonic Water Treatments on Heat and Mass Transfer in Apples under Different Frequencies |
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| Abstract: | In order to explore the influence of ultrasonic treatments on heat and mass transfer during fruits and vegetables processing, apples were taken as the research object, and ultrasonic assisted low temperature water bath test and ultrasonic water precooling assisted vacuum freeze drying tests of apple slices were respectively carried out combined with ultrasonic treatment technology of different frequencies (40, 68, 80 kHz). The results showed that ultrasonic assisted low temperature water bath could effectively strengthen the heat exchange between apples and cold water. When the frequency was 80 kHz, the cooling coefficients in the middle and near the core of apple pulp were increased by 35.3% and 28.6%, respectively, compared with the control group. After ultrasonic water precooling treatment, the effective water diffusion coefficients in vacuum freeze-drying process were increased by 51.6% (ultrasonic frequency of 40 kHz), 55.9% (ultrasonic frequency of 68 kHz) and 58.7% (ultrasonic frequency of 80 kHz), respectively, compared with the control group. |
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| Keywords: | ultrasonic water treatment apple precooling vacuum freeze drying heat flux diffusion coefficient |
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