食品科学 ›› 2010, Vol. 31 ›› Issue (19): 74-78.doi: 10.7506/spkx1002-6630-201019014

• 基础研究 • 上一篇    下一篇

液态食品连续欧姆加热的数值模拟

徐 巍1,姜 欣2,沈五雄,田 婷1,周家华1,*   

  1. 1.华南农业大学食品学院
    2.华南理工大学轻工与食品学院
  • 收稿日期:2010-01-08 修回日期:2010-07-25 出版日期:2010-10-15 发布日期:2010-12-29
  • 通讯作者: 周家华 E-mail:jiahuazhou@scau.edu.cn

Numerical Simulation of Liquid Food during Continuous Ohmic Heating

XU Wei1,JIANG Xin1, SHEN Wu-xiong1,TIAN Ting1,ZHOU Jia-hua1,*   

  1. 1.College of Food Science, South China Agricultural University, Guangzhou 510642, China;
    2.College of Light Industry ang Food Science, South China University of Technology, Guangzhou 510641, China
  • Received:2010-01-08 Revised:2010-07-25 Online:2010-10-15 Published:2010-12-29
  • Contact: ZHOU Jia-hua E-mail:jiahuazhou@scau.edu.cn

摘要:

为研究液态食品欧姆加热过程的温度场和速度场分布,实验采用有限元数值计算的方法,对圆柱状加热室中自来水和豆浆的连续欧姆加热过程进行三维稳态数值模拟,分析不同截面加热室速度场和温度场,以及不同流速对加热室的温度分布的影响。加热室中心温度模拟计算结果与参考文献值对比,自来水和豆浆的误差分别为2.32℃和2.65℃,数值模拟很好地预测了自来水和豆浆加热过程中的速度场和温度场。

关键词: 欧姆加热, 有限元, 数值模拟, 电导率

Abstract:

Ohmic heating is a novel heating method characterized by uniform heating, fast temperature rising and high efficiency. But its application is hindered by difficulty in instant monitoring of temperature during heating. In this study, finite element method was employed to simulate 3-D stationary continuous heating tap water and soymilk in cylindrical ohmic heater. The nfluence of inlet velocity on temperature and velocity fields of different cross sections was analyzed. The results were validate dagainst the experimental results from published literature, and the differences were 2.32 ℃ for tap water and 2.65 ℃ for soymilk. Numerical simulation is effective in predicting velocity and temperature fields in liquid food continuous ohmic heating.

Key words: ohmic heating, finite element method, numerical simulation, electrical conductivity

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