熟肉真空冷却过程的数值模拟  

Numerical simulation during vacuum cooling of cooked meat

作　　者：金听祥[1] 朱鸿梅[1] 肖尤明[1] 徐烈[1] 

机构地区：[1]上海交通大学制冷与低温工程研究所,上海200030

出　　处：《农业工程学报》2005年第1期142-145,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：该文主要针对熟肉的真空冷却进行了研究,并模拟了真空冷却过程中的系统的压力变化、产品温度变化以及质量损失。模拟结果与试验数据相比较,结果发现数值模拟的结果与试验数据吻合得很好,模拟的压力与试验测定的压力的最大偏差在200Pa以内;模拟温度与试验温度的差值在5℃以下;模拟与试验的质量损失的偏差在5%左右。数据模拟结果表明,文中的数学模型可以被用于预测真空冷却过程中的压力、温度和质量损失的变化,来分析熟肉的真空冷却过程。The vacuum cooling of cooked meats was studied in this paper. The variations of the pressure in vacuum chamber, the temperature and the mass loss of the cooked meats were simulated by numerical method during the process of the vacuum cooling. The predicted vacuum pressure, temperature variations and mass loss are compared with the measured values. The maximum deviation between the simulated and the experimental vacuum pressure is within 200 Pa. It is found that the difference between the simulated and the experimental temperature is within 5°C by comparing the simulated results with the experimental data. The deviation between the simulated and the experimental mass loss is about 5%. The simulation results agree with the experimental data well. Therefore, the mathematical model can be used to predict the variations of vacuum pressure, temperature and mass loss during vacuum cooling for analyzing the vacuum cooling for analyzing the vacuum cooling process of cooked meats.

关 键 词：真空冷却 熟肉 数值模拟 

分 类 号：TS205.9[轻工技术与工程—食品科学]