现代食品科技2025，Vol.41Issue(8)：179-187,9.DOI:10.13982/j.mfst.1673-9078.2025.8.0670
空气与静水环境下速冻荔枝解冻过程的数值模拟
Numerical Simulation of Air Thawing and Still-water Thawing of Quick-frozen Litchi
摘要
Abstract
The thawing of quick-frozen litchis in air and still-water environments was analyzed via numerical simulation and experimental verification by monitoring the internal temperature changes and thawing time.The thermal properties of litchis during thawing,especially the ice-water phase transition,were mainly influenced by the moisture content.The temperature changes of litchi during the thawing period could be accurately predicted using the numerical model.The root mean square error(RMSE)for the air-thawed group and the still-water-thawed group was 2.02 and 1.79℃,respectively.The measured and simulated thawing times for the two groups had deviations of 2.32%and 1.50%,respectively.Compared with air thawing,the thawing time of litchi peel,pulp,and core in the still-water environment was shortened by 93.33%,74.94%,and 69.25%,respectively.The larger the horizontal and vertical diameters of litchi,the higher the temperature and heat transfer coefficient of the thawing medium,and the shorter the thawing completion time,whereas the internal temperature was less uniform.The thawing rate of litchi depends not only on the heat exchange efficiency between the thawing medium and the fruit,but also on the internal thermal conductivity of the litchi fruit.In summary,after determining the chemical composition and thermal properties of litchi,the thawing of frozen litchi was effectively analyzed through numerical simulation.Thawing is also affected by the horizontal and vertical diameters of litchi and the temperature and heat transfer coefficient of the thawing medium.关键词
空气解冻/静水解冻/速冻荔枝/数值模拟Key words
air thawing/still-water thawing/quick-freezing litchi/numerical simulation引用本文复制引用
黄文权,吴紫云,阚启鑫,肖首鹏,李吉星,刘春燕,陈运娇,曹庸..空气与静水环境下速冻荔枝解冻过程的数值模拟[J].现代食品科技,2025,41(8):179-187,9.基金项目
广东省乡村振兴战略专项科技兴农项目(2023LZ04) （2023LZ04）
农业和社会发展科技专题项目(SL2022B03J01173) （SL2022B03J01173）
广东省功能食品活性物重点实验室(2018B030322010) （2018B030322010）
