Mathematical Model for the Continuous Vacuum Drying  

作　　者：戴惠良 

出　　处：《Journal of Donghua University(English Edition)》2002年第2期103-106,共4页东华大学学报（英文版）

摘　　要：An improved mathematical model for the continuous vacuum drying of highly viscous and heatsensitive foodstuffs was proposed, The process of continuous vacuum drying was presented as a moving boundary problem of moisture evaporation in cylindrical coordinates. Boundary condition of the first kind for the known functional dependence of the drying body surface temperature on time was considered. Finally, the appropriate system of differential equations was solved numerically and the values of drying rate, integral moisture content of the material, moving boundary position as well as temperature in any point of the material and at any moment time were obtained. This procedure was applied to continuous vacuum drying of foods such as natural cheese and fresh meat paste.An improved mathematical model for the continuous vacuum drying of highly viscous and heatsensitive foodstuffs was proposed, The process of continuous vacuum drying was presented as a moving boundary problem of moisture evaporation in cylindrical coordinates. Boundary condition of the first kind for the known functional dependence of the drying body surface temperature on time was considered. Finally, the appropriate system of differential equations was solved numerically and the values of drying rate, integral moisture content of the material, moving boundary position as well as temperature in any point of the material and at any moment time were obtained. This procedure was applied to continuous vacuum drying of foods such as natural cheese and fresh meat paste.

关 键 词：RADIOACTIVE heat  CONDUCTIVE heat  HEAT-SENSITIVE foods  moving boundary problem  THEORETICAL analysis experimental apparatus 

分 类 号：N[自然科学总论]