摘要
从基本理论和基本定义出发建立了描述球形果蔬在真空冷却中传热、传质的数学模型。通过数值解算得到系统总压、产品温度(表面温度、中心温度、质量平均温度)、产品质量随时间的变化曲线。并用文献中可得实验资料对模拟的趋势加以验证,得到了较好的模拟效果,表明数学模型用来预测真空冷却中球形产品的特征参数如温度、压力和质量的变化过程是正确的,具有一定的理论意义。
A mathematical model is developed for the heat and mass transfer of spherical foods during vacuum cooling based on elementary principles and concepts. Variation histories of total pressure of the vacuum system, product temperature as well as product mass are achieved by numerical calculation. The numerical results agree with the available published experimental data, demonstrating the model is reasonable.\;
出处
《真空与低温》
2003年第1期29-34,共6页
Vacuum and Cryogenics
关键词
真空冷却
有效排气速度
传热传质
vacuum cooling
effective deflating velocity
heat and mass transfer
