食品科学 ›› 2020, Vol. 41 ›› Issue (11): 50-56.doi: 10.7506/spkx1002-6630-20190507-054

• 基础研究 • 上一篇    下一篇

柱状茭白真空预冷热质传递分析

王宁,阚安康,黄孜沛,陆家希,潘雨芹   

  1. (上海海事大学商船学院,上海 201306)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    上海市自然科学基金面上项目(15ZR1419900)

Analysis of Heat and Mass Transfer of Cylindrical Pieces of Zizania latifolia during Vacuum Precooling

WANG Ning, KAN Ankang, HUANG Zipei, LU Jiaxi, PAN Yuqin   

  1. (Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 茭白味道鲜美、营养价值高,但其含水率高达90%以上,易腐变质,货架期短;为延长其货架期,本实验对柱状茭白的真空预冷进行研究,综合考虑了非稳态传热和质量守恒,建立了柱状茭白真空预冷的热质传递数学模型,并对茭白内部热质传递进行计算流体动力学模拟预测;模拟了真空室内压力变化和茭白质量变化及温度分布情况,并将模拟结果与实验数据进行了对比分析。结果表明,模拟结果与实验数据相吻合:模拟与实验压力误差为7.4%,质量损失误差在8%以内,内外最大平均温度误差仅3.7%。该模型可以预测柱状茭白真空预冷过程中热质传递的变化,对柱状蔬菜真空环境下的水分迁移特性研究和食品工业真空预冷工艺的改进具有借鉴意义。

关键词: 真空预冷, 柱状茭白, 热质传递, 计算流体动力学模拟

Abstract: Zizania latifolia has delicious taste and high nutrition value, but is perishable with a short shelf life due to the water content of over 90%. In order to extend the shelf life, a mathematical model to describe heat and mass transfer in cylindrical pieces of Zizania latifolia during vacuum cooling was developed taking into consideration both transient heat transfer and mass conservation, and using computational fluid dynamics, simulation and prediction of heat and mass transfer in Zizania latifolia were conducted. Pressure variations inside the vacuum chamber, material mass variations, and temperature distribution were also simulated and compared with the experimental data. The results indicated that the simulation results agreed with the experimental data. The deviation between simulated and experimental values for pressure, mass loss and average temperature difference between the inside and the outside was 7.4%, less than 8% and only 3.7%, respectively. The model proved to be useful to predict the change of heat and mass transfer in cylindrical pieces of vegetables during vacuum cooling, which will provide useful references to study the water migration characteristics of cylindrical pieces of vegetables under vacuum environment and improve the vacuum cooling process in the food industry.

Key words: vacuum precooling, cylindrical pieces of Zizania latifolia, heat and mass transfer, computational fluid dynamics simulation

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