带汤汁熟食品真空预冷飞溅现象分析及防止研究

摘要

真空预冷带汤汁熟食品时,会发生汤汁飞溅现象.为防止飞溅,选取番茄蛋汤作为研究对象,分别采用分段式降压法和回压法进行实验并与自动式降压法进行了对比,发现两种方法均可有效防止沸腾飞溅的发生,使失水率减少38％,但冷却时间也会相对延长.%When vacuum cooling the cooked food with soup, there was the phenomenon of soup splashing. In this paper, the tomatornegg soup boiling and splashing during vacuum cooling process were studied through an observation window opened in the container.rnAdopting the means of controlling the filling gas valve opening and closing, and using segmented depressurization method and backrnpressure method can effectively prevent the occurrence of the boiling splash. The water loss rate is decreased 38%, but the relativerncooling time is extended.