基于多孔介质热/质传递理论的流体—颗粒食品热处理数值模拟研究进展

Review of numerical simulation of fluid-particle food thermal processing based on heat and mass transfer theory of porous media

概述了基于多孔介质热/质传递理论构建数学模型的原理与发展,从蒸发描述、参数测定及定解条件设定等方面分析了多孔介质数学模型开发与应用的关键问题及其研究进展,总结了多孔介质数学模型应用于流体-颗粒食品热处理的优势、挑战与发展前景。

This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media.The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description,parameter determination and definite conditions and so on.Thereafter,an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given.Moreover,the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized,which provided a reference for the numerical simulation research of fluid-particles food thermal processing in China.