南极磷虾(Euphausia superba)块的欧姆回火:电导率测定和计算机模拟方法

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Chancong Jiang, Yvan Llave, Mika Fukuoka
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引用次数: 0

摘要

南极磷虾在船上被迅速冷冻成块状,因此,开发能够实现快速均匀的半解冻和回火以防止酶反应的技术对于提高其质量和商业价值至关重要。我们评价了欧姆回火技术在本研究中的应用。实验块(4 × 4 × 4 cm3)在20 kHz和从- 30℃到- 5℃的几个恒定和可变电压下在OT下处理。南极磷虾区块和区块溶液的电导率在- 30°C - 0°C和50 Hz至200 kHz的温度和频率范围内测定。根据电导率(EC)的变化分四步微调电压,以避免过热,从而获得更好的温度均匀性和缩短OT时间。与传统的回火方法(空气、自来水和低温(冰箱内))相比,OT是一种更快、最优的方法。利用COMSOL Multiphysics软件建立了南极磷虾块体温度的三维传热模型,探讨了南极磷虾块体温度的均匀性。利用实测值对模拟温度曲线进行了验证,得到了较好的温度均匀性。此外,模拟还揭示了不同位置的热点和冷点。在回火终点(545 s),采用微调方法,两个点的温差为1.364℃。这些结果与新型OT系统的设计有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ohmic Tempering of Antarctic Krill (Euphausia superba) Blocks: Electrical Conductivity Determination and Computer Simulation Approach

Antarctic krills are rapidly frozen onboard into blocks, and therefore, developing technologies that can enable rapid and uniform semi-thawing and tempering to prevent enzymatic reactions is essential to enhance their quality and commercial value. We evaluate the application of ohmic tempering (OT) in this study. Experimental blocks (4 × 4 × 4 cm3) are processed under OT at 20 kHz and several constant and variable voltages from −30 C to −5°C. Electrical conductivities of the Antarctic krill block and the block's solution are determined in temperature and frequency ranges of −30 C–0°C and 50 Hz to 200 kHz. Better temperature uniformity and reduced OT time are obtained by fine-tuning the voltage in four steps from 400 to 50 V based on the electrical conductivity (EC) changes to avoid overheating. Compared to conventional tempering methods (air, running water, and low temperature (inside a refrigerator)), OT results in a faster and optimal method. A three-dimensional heat transfer model for OT is established using COMSOL Multiphysics to explore the OT uniformity of the Antarctic krill block. The simulated temperature profiles are successfully validated using the measured values, confirming good temperature uniformity. Moreover, the simulation revealed hot and cold spots at different positions. At the endpoint of tempering (545 s), the temperature difference between the two spots was 1.364°C using the fine-tuning method. These results are relevant to the design of novel OT systems.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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