重庆工商大学学报（自然科学版）2024，Vol.41Issue(3)：26-32,7.DOI:10.16055/j.issn.1672-058X.2024.0003.004
马铃薯升华干燥过程中的仿真研究
Simulation Study on Sublimation Drying Process of Potatoes
摘要
Abstract
Objective In order to understand the sublimation drying effect and sublimation drying time of potatoes,optimize the freeze-drying process,and reduce energy consumption during freeze-drying,the COMSOL Multiphysics software was used to simulate potato slices.Methods By integrating knowledge of heat transfer,mass transfer,and related disciplines,a physical model and a mathematical model of potato slices during the sublimation drying process were established to simulate the sublimation drying process of potato slices.Results The ratio of ice mass to initial ice mass gradually decreased as the drying time increased,and the dehydration rate gradually decreased as the drying time increased.Considering that the simulation neglected the actual situation of steam flowing out from around the slices,the actual value of the ratio of ice mass to initial ice mass was lower than the simulated value,and the actual dehydration rate was higher than the simulated value.In fact,sublimation drying could remove over 85％or even over 90％of the moisture from potato slices,resulting in a good drying effect.As the thickness of potato slices increased,the sublimation drying time of potato slices gradually increased.The higher the temperature in the freeze-drying chamber during potato sublimation drying,the less time was needed for sublimation drying to be completed.The greater the pressure in the freeze-drying chamber,the longer the sublimation drying time of potatoes.The higher the temperature of the partition,the shorter the sublimation drying time of potatoes.Conclusion When freeze-drying potatoes,it is advisable to increase the temperature of the freeze-drying chamber,reduce the pressure in the freeze-drying chamber,increase the temperature of the partition,and decrease the thickness of the potatoes to reduce the energy consumption during the freeze-drying process.关键词
马铃薯切片/升华干燥时间/冻干能耗/脱水速率Key words
potato slices/sublimation drying time/freeze-drying energy consumption/dehydration rate分类
轻工纺织引用本文复制引用
张福建,郭韵..马铃薯升华干燥过程中的仿真研究[J].重庆工商大学学报（自然科学版）,2024,41(3):26-32,7.基金项目
国家自然科学基金资助(51606116) （51606116）
上海市科学委员会项目资助(19195810800). （19195810800）
