陕西科技大学学报2017，Vol.35Issue(6)：135-139,5.
果蔬多孔介质干燥传热传质过程的孔道网络模拟及试验
Pore network study of heat and mass transfer process for drying of fruit and vegetable porous media
摘要
Abstract
In order to study the mechanism of heat and mass transfer of fruit and vegetable porous media and to determine the influence of different physical structure on their drying process,the model of heat and mass transfer processes for drying of fruit and vegetable por-ous media was established by applying the knowledge of pore network and the principle of heat and mass transfer.An experimental study on drying of apple slice as the typical repre-sentative of the fruit and vegetable porous media was conducted in order to validate this mod-el.The moisture content,temperature field and moisture field of apple slices were analyzed. The simulation and experimental results indicated that the established model can simulate the drying process of fruit and vegetable porous media.The physical structure parameters of fruits and vegetables have a significant effect on the drying process.The bigger the porosity is,the longer the time of fruit and vegetable drying is.The smaller the coordination number is,the shorter the corresponding drying time is.T he results of this study provide a theoretical basis for the drying process and quality analysis of fruit and vegetable porous media.关键词
果蔬多孔介质/干燥/孔道网络/数值模拟Key words
fruit and vegetable porous media/drying/pore network model/simulation分类
化学化工引用本文复制引用
徐英英,刘欣,袁越锦,王栋,袁月定..果蔬多孔介质干燥传热传质过程的孔道网络模拟及试验[J].陕西科技大学学报,2017,35(6):135-139,5.基金项目
国家自然科学基金项目(51276105) （51276105）
陕西省科技厅自然科学基金项目(2016JM4012) （2016JM4012）
陕西省教育厅自然科学专项科研计划项目(16JK1090) （16JK1090）
