摘要
该文研究了不同堆码方式下冷库的流场变化对鲐鱼冻藏品质的影响,3种堆码方式包括堆码高度1.060 m距后壁1.040 m(T_(1))、堆码高度2.260 m距后壁1.040 m(T_(2))和堆码高度2.260 m距后壁2.005 m(T_(3))。实验采用计算流体力学(computational fluid dynamics,CFD)分析了不同堆码方式下鲐鱼的流场分布差异,并比较了鱼肉的干耗率、硫代巴比妥酸值、蛋白降解变性程度、肌肉组织微观结构和水分分布情况。CFD模拟结果表明,3组贮藏位置的流场分布存在差异,温度场分布差异不显著,气流场分布差异显著,表面流速大小为T_(2)>T_(3)>T_(1);其中流速最大的组T_(2)鱼肉鲜度最差,肌肉组织结构破坏严重;主成分分析结果显示,3组综合得分为T_(1)>T_(3)>T_(2),证明流速越大的位置鱼肉劣变越严重。研究结果表明堆码方式会影响库内的流场分布,流速小的位置能有效延缓鲐鱼品质的劣变,可为延长食品货架期提供依据。
This paper studied the effect of flow field changes in cold storage on the frozen quality of mackerel under different stacking modes,the three stacking methods included a stacking height of 1.060 m near the back wall of 1.040 m(T_(1)),stacking height of 2.260 m near the back wall of 1.040 m(T_(2)),and stacking height 2.260 m near the back wall of 2.005 m(T_(3)).In the experiment,computational fluid dynamics(CFD)was applied to analyze the differences in the flow field distribution of mackerel under different stacking methods,and the weight loss rate,thiobarbituric acid value,degree of protein degradation and denaturation,muscle tissue microstructure images,and water distribution were compared among the three groups.CFD simulation showed that the differences in temperature fields among the three groups were not significant,but the airflow fields were significant.The surface flow velocity of mackerel in group T_(2) was the largest,followed by T_(3) and T_(1),and T_(2) had the worst freshness and severely damaged muscle tissue structure.Principal component analysis showed that the comprehensive score of the three groups was T_(1)>T_(3)>T_(2),which proved that the fish quality deteriorated more seriously at the position of high flow rate.This study found that the stacking mode had an effect on the flow field distribution in cold storage,and the location with a low flow rate could effectively delay the deterioration of the mackerel quality,which could provide a basis for prolonging the shelf life of food.
作者
王文洁
沈紫斌
陈云云
徐霞
虞舟
丁玉庭
周绪霞
WANG Wenjie;SHEN Zibin;CHEN Yunyun;XU Xia;YU Zhou;DING Yuting;ZHOU Xuxia(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;China Aquatic Products Zhoushan Marine Fisheries Corporation,Zhoushan 325400,China;Aquatic product warehousing transshipment company,Zhoushan 316102,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第20期23-30,37,共9页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划重点专项(2019YFD0901604)。
关键词
鲐鱼
堆码方式
计算流体力学
流场分布
干耗率
品质变化
主成分分析
mackerel
stacking methods
computational fluid dynamics
flow field distribution
dry consumption rate
quality changes
principal component analysis
