西瓜汁冷冻浓缩工艺条件的优化

摘要

Taking watermelon juice as the raw material, the effects of coolant temperature and the speed of scraper rotational on crystallization and the purity of ice crystal while freeze concentration were studied.The results showed that ice crystal could be formatted while the differences in temperature between coolant temperature and freezing points of juice were achieved.The best temperature is at - 15～-19℃.While the speed of scraper rotational is at 60～105 r/min, that could be obtained more ice crystal and lower loss of juice.%以西瓜汁为试验材料,探究在冷冻浓缩中,冷媒温度和刮刀转速对冷冻浓缩结晶强度和冰晶纯度的影响.结果表明:冷媒温度必须与果汁冰点达到一定的温度差才能产生冰晶,较理想的冷媒温度范围为-15～-19℃;选择60～105 r/min的刮刀转速,可以获得较多的冰晶,还可以减少果汁的损失.