食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 133 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038555

研究报告

多层箱西兰花流态冰预冷包装充冰工艺的数值模拟与优化

  • 李淦 ,
  • 王清 ,
  • 潘嘹 ,
  • 卢立新
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  • 1(江南大学 机械工程学院,江苏 无锡,214122)
    2(北京市农林科学院农产品加工与食品营养研究所,北京,100097)
    3(江苏省食品先进制造装备技术重点实验室,江苏 无锡,214122)
第一作者:硕士研究生(卢立新教授为通信作者,E-mail:lulx@jiangnan.edu.cn)

收稿日期: 2024-01-22

  修回日期: 2024-03-18

  网络出版日期: 2025-02-14

基金资助

财政部和农业农村部:国家现代农业产业技术体系项目(CARS-23)

收起

Numerical simulation and optimization of ice slurry filling process for pre-cooled packaging of broccoli in stacked cartons

  • LI Gan ,
  • WANG Qing ,
  • PAN Liao ,
  • LU Lixin
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  • 1(School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China)
    2(Institute of Agricultural Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China)
    3(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi 214122, China)

Received date: 2024-01-22

  Revised date: 2024-03-18

  Online published: 2025-02-14

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摘要

流态冰作为一种可泵送、载冷高的新型制冷介质,在果蔬预冷包装领域应用前景广阔,其中箱内冰晶分布的均匀性与冰晶质量是影响果蔬预冷效果的关键因素。该文针对多层箱集装西兰花,采用计算流体动力学模拟分析充冰工艺参数对包装箱内冰晶均匀性与冰晶质量的影响,并进行试验验证,在此基础上结合响应面分析获得优化充冰工艺参数。结果表明,在冰晶体积分数、充冰时间相同的条件下,充冰速度与充冰角度对箱内冰晶均匀性与冰晶质量均有显著影响。快速充冰和大角度倾斜会降低上层箱内的冰晶质量,同时也会降低冰晶分布的均匀性,不利于箱内西兰花预冷和低温贮运;充冰角度、充冰速度、充冰时间三者之间存在协同交互作用,其中充冰角度的影响最大,充冰时间的影响较小;基于响应面分析构建回归方程并确定了西兰花最佳充冰工艺参数为充冰角度19.165°、充冰速度2.447 m/s,研究结果可为基于多层箱装载的果蔬流态冰预冷包装应用提供技术支撑。

关键词： 流态冰; 预冷; 多层箱; 计算流体动力学; 充冰速度; 充冰角度

本文引用格式

李淦 , 王清 , 潘嘹 , 卢立新 . 多层箱西兰花流态冰预冷包装充冰工艺的数值模拟与优化[J]. 食品与发酵工业, 2025 , 51(2) : 133 -141 . DOI: 10.13995/j.cnki.11-1802/ts.038555

Abstract

Ice slurry is a novel refrigerant with pumpable and high cooling capacity.It holds broad prospects in the field of pre-cooling for fruits and vegetables packaging.The evenness of ice crystal distribution and mass of ice crystal in the packaging box are the key factors affecting the pre-cooling effect of fruits and vegetables.This study focused on multi-story boxes containing broccolis.It utilized computational fluid dynamics (CFD) simulations to analyze how icing process parameters affect the evenness and mass of ice crystals inside the packaging box.Then, the article conducted experimental validation, and subsequently determined the optimal icing process parameters using the response surface analysis method.The results indicate that, under conditions of equal ice crystal volume fraction and icing time, icing speed and icing angle significantly influence the evenness and mass of ice crystals inside the box.Rapid filling ice and a large tilting angle will decrease the mass of ice crystals in the upper layer of the box and also reduce the evenness of ice crystal distribution.Both scenarios are unfavorable for the pre-cooling and low-temperature storage of broccoli inside the box.There is a synergistic interaction among icing angle, icing speed, and icing time.The effect of filling angle is the largest, and the effect of filling time is the smallest.The article employed response surface analysis to construct a regression equation and determine the optimal icing process parameters for broccoli:the ice filling Angle is 19.165°, the ice filling speed is 2.447 m/s.This provides technical support for the application of slurry pre-cooling packaging in multi-story boxes containerized fruits and vegetables.

Key words： ice slurry; precooling; multi-story boxes; computational fluid dynamics; ice filling speed; ice filling angle

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