长圆柱形果蔬冷激处理过程传热特性分析  

Analysis on Heat Transfer of Long Cylindrical Fruits and Vegetables during Cold Shock Treatment

作　　者：陈爱强[1] 杨昭[1] 尹海蛟[1] 张娜[1] 

机构地区：[1]天津大学热能研究所,天津300072

出　　处：《制冷技术》2012年第2期6-9,共4页Chinese Journal of Refrigeration Technology

基　　金：国家自然科学基金项目(No.51076112);教育部博士点基金项目(No.200800560041)

摘　　要：为探究冷激过程中长圆柱形果蔬组织传热特性,建立并求解了长圆柱形果蔬冷激过程传热模型,以黄瓜为试材,0℃冰水混合物为介质进行冷激试验,实测了冷激过程中黄瓜不同位置的组织温度,对比分析了长圆柱形果蔬的传热特点。结果表明:计算结果和试验结果最大差值为2.22℃,果蔬组织按各向同性、热物性不变计算传热过程存在一定误差;半径方向,黄瓜组织不同位置温度响应速度不同,同一位置各时间段传热特点不同,应考虑果蔬表面特征、组织热物性差异的影响;两端换热对其内部温度场的影响较小,冷激最优工艺参数的确定可以果蔬中段为准。To study the heat transfer characteristics of long cylindrical fruits and vegetables during cold shock treatment, a heat transfer model was presented and solved. Temperatures at different positions of cucumber, treated with ice-water, were recorded. The heat transfer characteristics were comparatively analyzed. It shows that the maximum difference between numerical and experimental results is 2.22℃, and there is certain error when fruits and vegetables are regarded as uniform and thermal properties unchanged. The response speeds of tissue temperature vary along radial direction with time. Surface characteristics and thermal properties should be considered when a heat transfer model was presented. Parameters of cold shock treatment can be determined subject to that in the middle as the convection heat transfer at ends has little effect on the tissue temperature.

关 键 词：长圆柱形果蔬 冷激 传热模型 黄瓜 传热特点 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]