微波干燥扇贝柱热质传递模型的研究

Study on Model of Heat and Mass Transfer in Scallop Column with Microwave Drying Technique

以扇贝柱样品探索水产品的微波干燥规律,根据微波加热干燥的质量扩散和热传导原理,建立了微波辐射下水产品干燥的数学模型。研究了在干燥过程中以不同能量的微波辐射和不同样品半径对温度和干燥效果的影响,并与采用显示有限差分法求解的数学模拟曲线进行对照。结果表明,试验结果与模拟计算结果基本吻合,所建立的水产品微波干燥数学模型可成功解释其微波干燥行为。

A new mathematical model, aimed at investigating the behaviors of microwave drying about seafood is established. It bases on mass diffusion of Fick’s law and heat exchange. Scallop column is used as sample, its drying efficiency are developed at different levels of microwave power and diagrams of the column. The results have show that the levels of microwave power have a strong influence on drying process. The experimental values are approximately in accord with the calculated values by mathematical model. It explaines successfully the behaviors of microwave drying of scallop column.