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白菜真空预冷热质传递数学模型及实验研究

发表时间:2010-09-30  浏览量:1727  下载量:465
全部作者: 阚安康,韩厚德,耿进良
作者单位: 上海海事大学商船学院
摘 要: 以柱状蔬菜——白菜为研究对象,建立热质迁移数学模型,并采用实验的方法验证在设定真空压力状况下,真空室内压力变化、白菜自身温度变化、真空室内相对湿度变化以及白菜质量损失情况。模拟与实验结果接近,分析了实验过程参数变化的机理及误差产生的原因,对柱状蔬菜真空预冷的理论研究有参考价值。
关 键 词: 食品包装与储藏;白菜;真空预冷;数学模型;实验研究
Title: Heat and mass transfer mathematical model of cabbage vacuum pre-cooling and experimental research
Author: KAN Ankang, HAN Houde, GENG Jinliang
Organization: Merchant Marine College, Shanghai Maritime University
Abstract: The cabbage was taken as the study object in this paper. The heat and mass transfer mathematical models for the cylindrical vegetable were built and the experimental method was introduced to prove them. The comparison and analysis, under the certain vacuum degree of the vacuum chamber, was done between the simulation and the experiment. And the differences of the vacuum degree in the chamber, the temperature change of the cabbage, the relative humidity in the chamber and the cabbage mass loss, in the experiment and the simulation, were all recorded. The reason of the parameters variance and existent deference was also analyzed in this paper. The mathematical models and the result were useful for the study on the cylindrical vegetable vacuum pre-cooling technology.
Key words: food package and storage; cabbage; vacuum pre-cooling technology; mathematical model; experimental research
发表期数: 2010年9月第18期
引用格式: 阚安康,韩厚德,耿进良. 白菜真空预冷热质传递数学模型及实验研究[J]. 中国科技论文在线精品论文,2010,3(18):1950-1954.
 
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