多孔蔬菜在真空冷却过程中热质流失的研究

Study on Mass and Heat Loss of Porous Vegetables During Vacuum Cooling

以典型的柱形蔬菜为对象进行实验研究,建立了相应的热质传递数学模型,通过实验对该模型加以验证。针对真空室内的压力、相对湿度变化,蔬菜自身温度和质量变化情况进行记录分析,进一步将模拟状况与试验过程进行了对比,分析柱形蔬菜冷却速度和质量损失程度。根据实验现象及统计的数据对试验过程参数变化的机理及出现的实际与理论的偏差可能性原因进行了分析,热质传导的数学模型对蔬菜真空预冷的理论研究有参考价值,为真空预冷在果蔬上更广阔的应用提供了相关的理论依据。

Cylindrical vegetables typical experimental study object, the establishment of the corresponding mathematical mod- el of heat and mass transfer through the model experiment to verify theory. When set to a vacuum pressure, the pressure for the vacuum chamber, relative humidity, temperature and quality of vegetables and their changes in the log analysis, and further the process of the simulation and experimental conditions were compared, analysis of cylindrical vegetables and quality loss of cooling rate level. Article according to data from experimental results and statistical parameters of the mechanism during the test and the emergence of the possibility of practical and theoretical reasons for the deviation analysis, heat and mass transfer mathematical model of the theory of vacuum cooling of vegetables a reference value for the vacuum precooling of fruits and vegetables provide a broader application of the relevant theoretical basis.