【作者】 张志军； 赵丽丽； 张跃凯； 张世伟；

【Author】 Zhijun Zhang;Lili Zhao;Yuekai Zhang;Shiwei Zhang;School of Mechanical Engineering and Automation,Northeastern University;School of Mechanical Engineering,Shenyang University;

【机构】 东北大学机械工程与自动化学院；

【摘要】 本研究旨在通过多孔介质传热传质理轮研究食品真空冷却过程的温度和水分变化规律。模型采用了COMSOL软件,采用有限单元法进行了求解。研究表明,真空冷却过程在一定的条件下,为内部传热传质的控制过程;真空室内的压力对冷却时间和冷却速率有着显著的影响,而初始温度和初始含水率则对冷却过程和冷却时间影响不大。更多还原

【Abstract】 The purpose of this study is to show temperature and moisture distribution in food vacuum cooling process by heat and mass transfer theory of porous media.The model used the COMSOL software,the finite element method was sued for solving.Research shows that,the vacuum cooling process under certain conditions is the inner control process for the heat and mass transfer;vacuum chamber pressure has a significant effect on the cooling time and cooling rate.The initial temperature and initial water content,has little effect on the cooling process and cooling time.更多还原