饱和蒸汽加热胡萝卜的中心温度动力学模型

Kinetic Modelling of Core Temperature during Saturated Steam Heating Carrots

为探明饱和蒸汽膨化前物料中心温度变化规律的机理,运用一维非稳态导热分析法建立了饱和蒸汽加热球状物料过程中的中心温度动力学模型,该模型的适用条件为傅里叶数F0≥0.18。以胡萝卜为验证材料,以390~430K的饱和蒸汽加热含水率为20%~32%的样品,结果表明：预测值与实测值吻合度高（R2〉0.98）;随着加热过程的进行,胡萝卜中心温度快速上升后趋近于饱和蒸汽的温度;样品含水率越小或饱和蒸汽温度越高均可加速胡萝卜中心温度升高。

Temperature of foods before puffing was a critical factor for puffed products. Based on one-dimensional unsteady-state conduction, a kinetic model of core temperature of spherical material during saturated steam heating was established. Suitable condition was a Fourier number（F0） ≥ 0.18. Carrot was used as verification material with moisture content of 20 % ~32 %. The saturated steam temperatures were in a range from 390 K to 430 K. Results showed that predict values were very similar to experimental values（R2〉0.98）. The core temperatures in carrot were rapidly increasing and tending to the temperatures of saturated steam. Lower moisture content in sample and higher saturated steam temperature could strengthen the increase of core temperature.