干燥中果蔬内部质热传递的数值模拟

Numerical Study on the Heat and Mass Transfer in Fruit and Vegetable During Drying

根据果蔬多孔质特点，建立了热风、远红外和微波干燥果蔬过程中同时考虑温度、水分影响的内部质热传递模型．并进行理论计算和实测比较．热风干燥时温度水分和微波干燥时水分的模拟值与实测值十分接近；微波干燥时的物料温度和远红外干燥时的温度水分模拟值与实测值略有差异．分析了产生差异的原因．

The simultaneous heat and mass transfer model was established to predict the temperature and moisture distribution in fruit and vegetable during drying of hot air-flow, far-infrared and microwave. The model considers the moisture removal with heat-moisture diffusion and inside evaporation, heat intake process with internal heat-source. Application was made to drying of yellow peach and predicted results agree with the experimental data on the whole.