CAJ | 학술논문

为了研究真空冷冻干燥蒜丁实际生产的能耗组成及节能措施，该文根据实地考察食品冷冻干燥厂蒜丁的真空冷冻干燥生产过程所得的资料，研究了冻干蒜丁实际生产过程的能耗，得到实际生产时单位脱水能耗为1.19 kW·h/kg，满足行业标准JB/T 10285-2001规定的冻干设备单位脱水量能耗不高于规定值即蒸汽加热单位脱水耗电量1.22 kW·h/kg的105%的要求。分析了生产过程中产品冻结、冻干过程中制冷系统、真空系统、加热系统、控制系统4大部分的能耗组成，从适当提高制冷系统蒸发温度及提高干燥仓压力等方面提出一些建议并达到了节能的目的，为以后食品冷冻干燥生产的节能设计提供一定参考。
위료연구진공냉동간조산정실제생산적능모조성급절능조시，해문근거실지고찰식품냉동간조엄산정적진공냉동간조생산과정소득적자료，연구료동간산정실제생산과정적능모，득도실제생산시단위탈수능모위1.19 kW·h/kg，만족행업표준JB/T 10285-2001규정적동간설비단위탈수량능모불고우규정치즉증기가열단위탈수모전량1.22 kW·h/kg적105%적요구。분석료생산과정중산품동결、동간과정중제랭계통、진공계통、가열계통、공제계통4대부분적능모조성，종괄당제고제랭계통증발온도급제고간조창압력등방면제출일사건의병체도료절능적목적，위이후식품냉동간조생산적절능설계제공일정삼고。
Vacuum Freeze Drying has a great impact upon the production of dehydrated food because of the superior quality of the product obtained. Whereas, due to the slow rate of vacuum freeze drying, the long operation cycle, the high energy consumption generated by the vacuum freeze drying machine at run time, the development of freeze drying food will be restricted. In order to find energy-efficient approaches and seek lower cost productions, investigation was made on the process of freeze-dried garlic slice production in the freeze-dried food factory. In this paper, through analyzing the basic principle and drying process of vacuum freeze-dried garlic slice, energy consumption of refrigerating system, heating system and vacuum pump system was studied. By asking technicians and production manager from the factory, the main processing technology was learned. In addition, according to the experiences and field investigation, the technical date of lyophilized system including compressor, evaporator, condenser, ammonia pump, drying chamber and industrial boiler was learned as well as the stable parameter during the actual production process. Based on the obtained datum, using the principle of refrigeration and appropriate date processing method, the energy consumption value was calculated and compared with other dry methods. The value of SMER (specific moisture extraction rate) is 0.32 kg/kW·h, and it costs 17.84 kW·h electric power per kilogram of products. Compared with hot-air drying system and heat pump drying system, the production process of vacuum freeze-drying system is very costly and energy intensive. In line with previous research and manufacturer’s actual production situation, when the evaporation temperature increased from -35℃ to-33℃, electric powerof 400 kW·h was saved, and electric power of 48 kW·h was reduced by the changed pressure of drying chamber from 100 Pa to 130 Pa, meanwhile, the run time decreased from 23 h to 22 h. The results prove that energy can be saved by increasing appropriately the evaporation temperature and the pressure of drying chamber during the production of freeze-dried garlic slice. It can provide reference to practical operation.