包装与食品机械2025，Vol.43Issue(4)：13-23,11.DOI:10.3969/j.issn.1005-1295.2025.04.002
预制狮子头冷室真空冷却的数值模拟与试验研究
Numerical simulation and experimental study on cold-room vacuum cooling of pre-prepared lion's head meatballs
摘要
Abstract
To address the high weight loss rate caused by moisture evaporation during vacuum cooling of pre-prepared lion's head meatballs,a cold-room vacuum cooling method was proposed.Fourier's law and Fick's second law of diffusion were adopted as governing equations.3D modeling and numerical simulation of the meatballs were performed using COMSOL finite element software,and comparisons were made with other cooling methods.Results showed that the total cooling time of cold-room vacuum cooling was 24 min,with a cooling rate of 2.89℃/min.The simulated and experimental values of internal and external temperatures agreed well,with R2 values of 0.985 5 and 0.988 5,respectively.The weight loss rate of cold-room vacuum cooling was 7.47%,and the model agreed well with experiments(R2=0.996 7).The cooling rate of cold-room vacuum cooling(2.89℃/min)was slower than that of vacuum cooling(3.89℃/min)but faster than that of cold-room cooling(1.86℃/min).The weight loss rate of cold-room vacuum cooling(7.08%)was lower than that of vacuum cooling(11.86%)but higher than that of cold-room cooling(5.16%).This study provides a reference for the application of cold-room vacuum cooling in other food processing applications.关键词
预制狮子头/真空冷却/传热传质/数值模拟Key words
pre-prepared lion's head meatballs/vacuum cooling/heat and mass transfer/numerical simulation分类
轻工纺织引用本文复制引用
韩梦凡,张猛强,宋海云,简华斌,李少华,王世光,李培刚,杜志龙..预制狮子头冷室真空冷却的数值模拟与试验研究[J].包装与食品机械,2025,43(4):13-23,11.基金项目
国家重点研发计划项目(2022YFD2100305) （2022YFD2100305）
