现代食品科技2013，Vol.29Issue(4)：710-714,825,6.
鲍鱼浸入式快速冷冻理论及实验验证
Rapid Immersion Freezing Mechanism of Abalone and its Experimental Verification
摘要
Abstract
Computational fluid dynamics (CFD) technology can predicts heat and mass transfer during rapid freezing. In this paper, the immersion rapid freezing of abalone was investigated and computational fluid dynamics technology was employed to establish three-dimension unsteady numerical calculation model of abalone rapid freezing. Solidification model was selected and the polynomial calculation method was developed for calculating abalone thermal properties in order to improve numerical solving accuracy. The distribution of abalone temperature during the freeze process and the relationship between abalone mass and frozen time were got by using CFD technology. It was found that numerical calculation model and the simulation methods for abalone rapid immersion freezing were reliable, which could predicate abalone freeze process and freeze time.关键词
鲍鱼/快速冷冻/数值分析/计算流体力学Key words
abalone/ rapid freeze/ numerical analysis/ computational fluid dynamics引用本文复制引用
倪锦,顾锦鸿,沈建..鲍鱼浸入式快速冷冻理论及实验验证[J].现代食品科技,2013,29(4):710-714,825,6.基金项目
国家863项目(2011AA100803) （2011AA100803）
国家贝类产业技术体系资金资助(CARS-48-08B) （CARS-48-08B）
