摘要
对食品测试材料(Tylose)的微波加热解冻的问题进行了实验研究,实验结果表明,由于微波能的影响,在解冻曲线上相变区域陕窄,潜热释放很快。同时,在加热升温阶段,内热源的作用使得中心温度的上升速率大于试件内其它部分温度的上升速率。
The one-dimensional heat transfer of microwave thawing in a food analogue material is experimentally studied. The results show that the phase change region is narrow and the latent heat is quickly released due to the effect of the microwave energy. Besides, in the rising section of the temperature after thawing. the internal heat source makes the temperature at the central point rise more quickly than that at other parts of the tested element.
出处
《重庆大学学报（自然科学版）》
EI
CAS
CSCD
1992年第2期40-45,共6页
Journal of Chongqing University
关键词
食品
微波
加热
解冻
传热
food analogue meterial
microwave heating
thawing
heat transfer experi-ment
