摘要
球形与圆柱形食品的冷却过程．通常都认为是一个不稳定的传热过程。按其计算出的冷却时间比实验值大。本文认为在食品表面润湿的早期冷却阶段里，必须同时考虑传热和传质两个过程，而食品湿度梯度很低时的冷却后期，可以只考虑传热过程。按照这种模型，文中介绍一种复合计算方法，其结果与实验值最为吻合。
It is generally agreed that the cooled process of spherical and cylinderical foods is a non-stationary heat transfer process.The cooled duration calculated according to this idea is greater than experimental value. In this thesis,however,it is considered that during primary cooled period when the surfaces of foods are moist,both heat and mass transfers must be considered.And during later cooled period when the humidity gradient is quite small,we can consider heat transfer process only. According to this mould,a compound calculation method is introduced in this thesis.The result calculated from it is most identical with the experimental value.
