半球状食品解冻时间的数值模拟与实验研究

Numerical Simulation and Experimental Study on Thawing Time of Hemispherical Foods

食品解冻过程中温度的变化和对解冻时间的预测在饮食服务业有着非常实际的意义。文中采用数值模拟的方法,针对半球状食品的解冻时间及其中心温度变化进行数值计算和分析,并通过试验进行验证。结果表明:数值模拟方法得到的结果与实测结果基本吻合,最大偏差为6.7%,说明数值模拟在处理食品解冻问题上有实用价值。

The change of temperature in foods during thawing is important to predicate the thawing time and is of practical significance for dining service. In this paper, the thawing time and center temperature of hemispherical foods were analysed and calculated by numerical simulation method, which were also confirmed using the experimental method. The results showed that the data obtained from the numercial simulation method basically tallies with experimental data. The maximum deviation was 6.7%. It demonstrated that numercial calculation has a definite practical value in the dealing with the thawing of foods.