摘要
以平板状饱和牛肉为对象，对不同供热方法下冷冻干燥过程的传热传质进行了数值计算与实验研究，分析比较了表面加热与微波加热两种供热方式对冻干过程的影响，为冻干过程中供热方式的选择提供了理论依据及分析方法。
The heat and mass transfer during vacuum freeze drying of raw beef with different heating methods is studied numerically and experimentally. The effects of heating methods on the freeze drying process are compared between radiant heating and microwave heating.The results obtained are significant to the selection of heating procedure in practical freeze drying as well as in analysis.
出处
《工程热物理学报》
EI
CAS
CSCD
北大核心
1997年第3期336-341,共6页
Journal of Engineering Thermophysics
基金
国家自然科学基金
