【摘要】 通过系统的分析以往数值计算的优缺点．提出了在食品冻结过程中,将水分的相变潜热换算到食品冻结冰点区间内的比容中,从而使计算式简化、可行化．再依据元体平衡法建立起平板状食品的有限差分方程．应用计算机程序进行平板状牛肉冻结时间的数值计算．最后将计算结果与实验结果相对比．计算值与实测值很好的吻合．更多还原

【Abstract】 According to analyzing systematicly the advantages and shortcomings of numerical prediction,the latent heat of water,sphase change was converted into the specific heat of foods within a region of freezing point during freezing course so that the formula could become simple and feasible in this paper.The finite difference formula of plan foods was established in the terms of separate part heat balance method.The procedure of computer was used to perform numerical prediction of freezing times of plan beef.It seems to be satisfactory by comparing the numerical results with experimental date.更多还原