食品工业科技2015，Vol.36Issue(13)：82-86,102,6.DOI:10.13386/j.issn1002-0306.2015.13.008
不同形状包装食品在微波加热过程中的三维温度分布
Three-dimensional temperature distribution of the packaged foods with different shapes during microwave heating
摘要
Abstract
Temperature distribution characteristics of samples (gelatin-agar with a moisture content of 99％)were studied with different shapes,such as rectangular,six-side cylindrical and the cylindrical,during microwave heating by experiments and simulations.Based on Maxwell' s equations and heat transfer equations,models of three-dimensional temperature distribution were established using finite element method (FEM).The isothermal surface of the exterior surface,the intersecting surface and the interior surface of packaged foods with different shapes were investigated,and the correlated temperature differences among three surfaces were observed.Samples with the same volume,but varied in shapes,had distinct differences in the distribution of temperature,because the penetrated microwave energy samples formed various complex focusing areas.Upon microwave heating for 60s,4,7 and 1 hot spots appeared in the rectangular,the six-side cylindrical and the cylindrical sample respectively,and the relevant temperature difference between the maximum and the minimum were 23.87,21.92 and 25.10℃.The temperature distribution was concerned with the dielectric characteristics of certain samples.As to the sample,penetration depths of the microwave at 2450MHz ranged from 10 to 25mm,when the correlated temperature varied from 10 to 45℃.Based on three-dimensional models,the temperature distribution inside and outside of the packaged foods with different shapes could be described distinctly.关键词
包装食品/不同形状/三维模型/温度分布/微波加热Key words
packaging food/different shapes/three-dimensional model/temperature distribution/microwave heating分类
轻工纺织引用本文复制引用
戴辉明,郭雯,程裕东,金银哲..不同形状包装食品在微波加热过程中的三维温度分布[J].食品工业科技,2015,36(13):82-86,102,6.基金项目
上海市科委部分院校能力建设项目(12290502200) （12290502200）
上海高校知识服务平台-上海海洋大学水产动物遗传育种中心(ZF1206). （ZF1206）
