现代食品科技2017，Vol.33Issue(3)：110-115,6.DOI:10.13982/j.mfst.1673-9078.2017.3.018
鲢鱼肉冷冻过程中传热预测模型的建立与验证
Establishment of a Heat Transfer Model of Silver Carp Muscle during Freezing and Experimental Verification
摘要
Abstract
Accurate simulation of the freezing process and prediction of freezing time are important for the design and control of freezing devices and assurance of product quality.Based on the prediction model of thermophysical parameters and an enthalpy-based mathematical model for silver carp muscle,a finite difference method was adopted to establish a physical model for flat silver carp muscle.The freezing process and freezing time for the thermal center and boundary layer of the silver carp muscle were also predicted.The results showed that the mean sums of squared differences between the simulated value and experimental data of the thermal center and boundary layer of the silver carp muscle with a thickness of 44 mm were 1.85 and 1.30,respectively.The relative error of the predicted freezing time versus real-time was-1.64％.Based on these results,the cooling processes for the thermal center of silver carp muscle with thicknesses of 24 mm and 34 mm were simulated,and the corresponding mean sums of squared differences between the simulated value and experimental data of the thermal center were 1.73 and 1.58,respectively.In conclusion,the model established using a combination of the prediction model of thermophysical parameters and numerical simulation showed high simulation accuracy for the freezing process of silver carp muscle with different thicknesses,providing a new simulation method for the freezing,processing,and quality control of freshwater fish and equipment design.关键词
冷冻过程/冻结时间/数值模拟/热物性/鲢鱼肉Key words
freezing/freezing time/numerical simulation/thermal property/silver carp muscle引用本文复制引用
刘庆,熊善柏,鲁长新,胡杨,刘茹..鲢鱼肉冷冻过程中传热预测模型的建立与验证[J].现代食品科技,2017,33(3):110-115,6.基金项目
国家自然科学基金项目(31471686) （31471686）
现代农业产业技术体系专项基金项目(CARS-46-23) （CARS-46-23）
