多物理场下食品组分的交互响应及真实场景加工控制方法

Interactive Responses of Food Components under Multiphysics Fields and Control Strategies for Processing in Real Scenarios

食品加工环节的低碳转型升级,是实现食品产业“双碳”目标战略的核心动能。本文聚焦真实场景加工过程,重点探究多物理场下食品组分的能量吸收及结构响应,解析复杂食品体系中多组分互作机制。通过构建的多物理场耦合模型,结合人工智能决策方法设计,阐明热、力、声、电磁和压力场等场分布的时/空间累积规律,提出食品加工过程强化建议与单元替代策略,为提高装备可靠性、加工精准性及工艺流程的智能化控制提供理论依据。

The low-carbon transition and upgrade of food processing stages are pivotal to achieving the strategic'dual-carbon'targets in the food industry.Focusing on real scenarios within the processing chain,it is critical to investigate the energy absorption and structural response of food components under the influence of multiple physical fields.This study involved in exploring the mechanisms of interaction between various components in complex food systems.By constructing multiphysics coupling models and integrating artificial intelligence-driven decision-making techniques,the spatiotemporal accumulation patterns of thermal,mechanical,acoustic,electromagnetic,and pressure fields could be elucidated.These approaches laid the foundation for suggestions to intensify processing methods and strategies for unit substitution,thereby providing a theoretical framework to enhance the reliability of equipment,precision in processing,and the intelligent control of technological workflows.