摘要
以梨为研究对象,理论分析在真空贮藏的条件下果蔬传热传质过程特性。建立相应的物理模型和数学模型,基于Gauss-Seidel迭代方法进行数值求解,得出真空贮藏过程中果蔬表面及内部的水分和温度的变化规律。模型的计算结果为果蔬的冷冻冷藏工程实践提供理论依据。
Pear was taken as samples to analyze how the water and temperature change and transfer on the surface and inner part of fruit and vegetable, with a mathematical model and physical model developed on the basis of experimental conditions for vacuum storage. Solve numerically the equation with Gauss-Seidel iteration method. The results thus provide a theory basis for food freezing practice.
出处
《真空》
CAS
北大核心
2009年第1期73-77,共5页
Vacuum
关键词
真空贮藏
数值模拟
温度场
传热传质
vacuum storage
numerical simulation
temperature field
heat/mass transfer