食品与机械2017，Vol.33Issue(7)：117-121,5.DOI:10.13652/j.issn.1003-5788.2017.07.027
牛肉冻结过程中模拟及热值传递理论分析
Stimulation and theoretical analysis of heat transfer during the freezing process simulation of beef
摘要
Abstract
Freezing is recognized as one of the important technology in food preservation.Considering the change of physical characteristics in beef under the process of the freezing,the equivalent heat capacity method was utilized to process latent heat in phase change,and then the computational fluid dynamics (CFD) numerical simulation technology was applied to simulate the freezing process and establish the differential equations of three dimensional food freezing process.Through the numerical simulation of freezing time,the error between each experimental measuring point (T1,T2,T3,T4 and T5) value and simulation calculation of freezing time were detected to be5.45％,3.9％,5.8％,4.24％,5.8％,respectively,and each point temperature real-time simulation of the average error was 1.79 ℃.The results showed that the numerical simulation could predict the beef to freeze time well.关键词
数值模拟/冻结时间/食品冻结/温度场Key words
numerical simulation/freezing time/food freezing/refrigerator引用本文复制引用
唐婉,王金锋,李文俊,谢晶..牛肉冻结过程中模拟及热值传递理论分析[J].食品与机械,2017,33(7):117-121,5.基金项目
国家“十三五”重点研发项目(编号:2016YFD0400303) （编号:2016YFD0400303）
上海市科委平台能力提升项目(编号:16DZ2280300) （编号:16DZ2280300）
