关键词: 溶液, 速冷盘, 过冷度, 降温速度, 最大冰晶生成带

Abstract: With the development of preservation technology, the preservation ability of refrigerators is constantly improved, which basically meets the needs of consumers for the preservation performance of refrigerators. However, due to the storage temperature (–18℃~–24℃) is difficult to achieve rapid cooling of food materials, the refrigerator freezing preservation ability still has large weakness. In order to improve the freezing preservation effect of the refrigerator, the freezing temperature of the test solution, the cooling plate and the air as the heat exchange medium were used as the evaluation indexes to judge the freezing preservation effect. The experimental results show that: at the temperature of –24℃, pure water was treated with 66% glycerol solution as heat transfer medium, obviously overcooling, and the overcooling degree reached 6.6℃; the formation time of the experimental package with 66% glycerol solution was shortened by nearly 59.3% and 106.3% compared with the samples in air and the cooling plate, respectively. Theoretical analysis of the larger supercooling degree and more rapid passage through the maximum ice crystal belt is conducive to food to produce more and smaller crystal core, and reduce the damage to food quality. Since the test package is an experimental auxiliary material that simulates the material properties of beef, the test results can reflect the actual storage effect of the food ingredients to a large extent.

Key words: Solution, Cooling plate, Overcooling temperature, Cooling rate, Maximum ice crystal formation zone