摘要
通过将表面蒸发、呼吸热作为内热源加入到传热数学模型中,对单体球形果蔬压差预冷过程建立数学模型,并且简化边界条件,提出一种计算预冷所需时间的简便方法。实验结果表明,这种数学模型可以较好反映箱体内果蔬的平均温度变化。
A mathematical model ,with the heat of surface evaporation and respiration as interior heat resource,has been established to calculate the precooling time of spheral fruit by pressure-difference method.Boundary conditions have also been simplified.Experiment results show that it is a good method to response the average temperature change of the fruit.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期164-167,共4页
Food Research and Development
关键词
球形果蔬
差压预冷
内热源
表面蒸发
数学模型
spheral fruit
pressure-difference precooling
interior heat resource
surface evaporation mathematical model
