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脱水(干耗)是食品冷加工和冷藏时损耗的主要原因。在水果和蔬菜的蚀秤中,蒸发掉的的水份比重占70%以上。发荐的成活植物纤维将失却对微生物感染的免疫性。在含动物脂肪的食品表面由于干耗出现气孔(海绵),从而加速了氧化过程,结果脂肪败坏。作者的目的是在分析本人提出的冷库房湿交换综合方程式的基础上,与众所周知的事实相比较,从而阐明食品失水的主要原因。分析结果与众所周知的事实相吻合证明了利用湿交换综合方程式,以数学表达货垛内热湿过程的可靠性:W=Q/ε_t,(1)式中 W——在整个冷加工或冷藏期间食品的干耗,kg;
Dehydration (dry consumption) is the main cause of food cold processing and cold loss. Erosion scales in fruits and vegetables account for over 70% of the water evaporated. The recommended living plant fiber will lose its immunity to microbial infections. The fats (sponges) appear on the surface of animal-fat-containing foods due to dry exhaustion, thereby accelerating the oxidation process, resulting in spoilage of fat. The purpose of the author is to compare the well-known facts on the basis of analyzing the integrated formula of wet-exchange of cold storage room which I proposed, and to explain the main reason of food dehydration. The results of the analysis agree well with the well-known fact that the wet-exchange synthesis equation is used to mathematically represent the reliability of the heat and moisture process in the stack: W = Q / ε_t, (1) where W - the weight of the food during cold or cold Dry consumption, kg;