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雞蛋強(qiáng)制通風(fēng)預(yù)冷工藝研究
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-air Precooling Conditions of Eggs
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    摘要:

    研究了鮮雞蛋放入冷藏庫(kù)前采用強(qiáng)制通風(fēng)預(yù)冷時(shí)冷風(fēng)溫度,、通風(fēng)速度、雞蛋質(zhì)量等參數(shù)對(duì)雞蛋預(yù)冷效果的影響。結(jié)果顯示:風(fēng)溫越低,預(yù)冷速度越快,預(yù)冷風(fēng)溫選擇0℃最合適,;一定范圍內(nèi)風(fēng)速越大,預(yù)冷速度越快,但風(fēng)速在1.67m/s左右預(yù)冷效率最高,;隨著雞蛋質(zhì)量的增大預(yù)冷速度減慢,故雞蛋預(yù)冷前應(yīng)按質(zhì)量分級(jí),,分級(jí)預(yù)冷使預(yù)冷速度一致,,保證預(yù)冷效果;最有效的預(yù)冷時(shí)間為

    Abstract:

    60min,。Forced-air precooling to the egg fresh keeping and storage was applied, and the effect of cold air temperature, ventilation velocity, and the egg weight in the precooling process was investigated. The results showed that the lower the cold air temperature was, the quicker the precooling velocity would be. The appropriate precooling temperature was 0℃. Also, the precooling velocity increased as the ventilation velocity increased in certain extent. A high precooling efficiency could be achieved when the ventilation velocity was 1.67m/s. The precooling velocity reduced when the egg was bigger. So the eggs should be divided by the weight first, and then precooled according to the levels to keep the consistent precooling velocity. The best effective precooling period was within 60 min. 

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劉美玉,崔建云,任發(fā)政,李健,連海平.雞蛋強(qiáng)制通風(fēng)預(yù)冷工藝研究[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(8):135-139.-air Precooling Conditions of Eggs[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(8):135-139.

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