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WHQ197木虫 (正式写手)
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| 为了进一步降低高压电场解冻能耗，提高解冻效率，本文设计了一种节能型高压电场解冻装置，通过改变解冻电极形状、上下电极间距、针（线）电极间距等物理参数来确定这些参数对电场解冻效果的影响程度，找出了最佳参数值（获得最大解冻速度和相对较低的解冻能耗的参数值），并利用根据最佳参数所设计的解冻装置进行了豆腐和猪肉的解冻实验，同时测定了解冻豆腐的水分流失率和解冻猪肉细菌存活率实验，实验表明采用板电极解冻效果不明显，而采用针电极和线电极能获得较高的解冻速度，且针电极效果略好于线电极，解冻电压、上下电极间距，针（线）电极间距等物理因素也对高压电场解冻速度有一定的影响；当针间距为19cm，上下极间距为18cm，解冻电压强度为5kV时，解冻速度最快，较自然解冻，电场解冻的豆腐具有较少的水分流失，电场解冻的猪肉含有更少的细菌。 |
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mayong11
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2楼2009-06-17 10:18:39
pingyamin
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WHQ197(金币+5,VIP+0):谢谢！鼓励一下 6-18 10:24
WHQ197(金币+5,VIP+0):谢谢！鼓励一下 6-18 10:24
| To reduce thawing energy consumption of high-voltage field and enhance thawing efficiency, in the paper we design a high-voltage energy-saving. We discuss how the electrode shape, electrode spacing from top to bottom, the needle (line) , electrode spacing etc. physical parameters to influence the thawing effect of electric field. Then we find the optimum (the maximum speed of thawing and relatively low energy consumption), and we do experiments on bean-curd and pork using the thawing devices under the best parameters. we test the water lost rate of the thawing bean-curd and bacterial survival rate of thawed pork . the experiments show that the thawing effect of electrode was not obvious, while it can be at higher speed using needle electrodes and the wire electrode , and the effect of needle electrode is slightly better than line electrodes. thawed voltage, electrode spacing from top to bottom, the needle (line) electrode spacing and other physical factors have something on high-voltage field thawing . in the pin space of 19cm, 18cm for distance between upper and lower pole, 5kV for thawed voltage strength, we can gain the fastest thawing speed, with natural thawing , less water loss when thawing tofu, and less bacteria electric of electrode-field thawed pork |
3楼2009-06-17 10:23:23
monitor2885
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WHQ197(金币+15,VIP+0):，基本可以，谢谢！ 6-18 10:23
WHQ197(金币+15,VIP+0):，基本可以，谢谢！ 6-18 10:23
|
为了进一步降低高压电场解冻能耗，提高解冻效率，本文设计了一种节能型高压电场解冻装置，通过改变解冻电极形状、上下电极间距、针（线）电极间距等物理参数来确定这些参数对电场解冻效果的影响程度，找出了最佳参数值（获得最大解冻速度和相对较低的解冻能耗的参数值），并利用根据最佳参数所设计的解冻装置进行了豆腐和猪肉的解冻实验，同时测定了解冻豆腐的水分流失率和解冻猪肉细菌存活率实验，实验表明采用板电极解冻效果不明显，而采用针电极和线电极能获得较高的解冻速度，且针电极效果略好于线电极，解冻电压、上下电极间距，针（线）电极间距等物理因素也对高压电场解冻速度有一定的影响；当针间距为19cm，上下极间距为18cm，解冻电压强度为5kV时，解冻速度最快，较自然解冻，电场解冻的豆腐具有较少的水分流失，电场解冻的猪肉含有更少的细菌。 In order to reduce energy consumption of high-voltage field thaw further and enhance efficiency, this study was designed a high-voltage energy-saving device to thaw food by changing the electrode shape, electrode distance between top and bottom, as well as needle (line) electrode, etc., so that we determine the impact of these physical parameters on effect of thawing and find the best parameter values (maximum speed of unfreezing and relatively low energy consumption). Then thawing tofu and pork experiments were carried out using the device which was made under best parameters, while simultaneous determination of water loss rate of thawed tofu and bacterial survival experiments of pork thawed were done. The results show that the effect of electrode plate was not excellent, but usage of needle electrodes and wire electrode can thaw at higher speed, and the effect of needle electrode was slightly better than line electrodes. Thawed voltage, electrode distance between top and bottom, needle (line) electrode distance and other physical factors have an impact on thaw under high-voltage field. When the distance of needle electrodes was 19cm, and that of electrodes was 18cm under thawed 5kV voltage, the unfreezing speed was fast with more natural thaw. Tofu thawed performed less water loss , while thawed pork contained less bacteria under electric field. |
4楼2009-06-17 10:23:37
pingyamin
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5楼2009-06-17 10:24:57
