粒状食品红外线源辐射瞬态熟化温度场的仿真

Journal of Huazhong Agricultural University(2014)

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Abstract
为解决粒状食品红外线源辐射瞬态熟化温度场连续加工测控较难、品质恶变等问题,构建了粒状食品红外线源辐射瞬态熟化温升模型,分析其辐照强度的空间变化,并应用数值仿真方法,研究不同粒径食品变距瞬态熟化温度场形成特性.结果表明:粒状食品红外线源辐射瞬态熟化温度场形成与辐照强度、粒径尺寸、受辐射距离等因素相关,粒状食品表面热损速率与内能变化速率间满足能量平衡瞬态响应;沿红外线源辐照方向,物料内部瞬态熟化温度呈递减分布;4 mm粒径荔枝果肉加工食品受50 mm距离辐射,其熟化温度高且均匀.
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Key words
simulation,granular food,curing temperature field,IR linear source,radiation
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