白菜真空预冷热质迁移模型及实验研究

Heat/Mass transfer model and experimental investigation of vacuum precooling of Chinese cabbage

以柱状白菜为研究对象,建立了热质迁移数学模型,并对该模型采用实验的方法加以验证。在设定真空压力状况下,就真空室内的压力变化,白菜自身温度变化,真空室内相对湿度变化以及白菜质量损失情况,模拟与试验进行了对比,其结果相接近。文章分析了试验过程参数变化的机理及误差产生的原因,模型对柱状蔬菜真空预冷的理论研究有参考价值。

A heat/mass transfer mathematic model was developed for cylindrical Chinese cabbage,and it was verified experimentally.A numerical simulation was done for the Chinese cabbage in vacuum chamber where the degree of vacuum was preset,including the temperature change and weight loss of the vegetable under the variable pressure and relative humidity in vacuum chamber.And the simulated results were compared with experimental results.It was found that both results are appproximately the same.The changing mechanism of process parameters in experiment and the reason why the errors come about were analyzed.The mathematic model is proved theoretically beneficial to the vacuum precooling technique of cylindrical vegetables.