食品超高压处理过程中传热模型和相转变的研究进展  

THE ADVANCES OF RESEARCH ON HEAT TRANSFER MODELING AND PHASE TRANSITIONS IN ULTRAHIGH PRESSURE FOOD PROCESSING

作　　者：叶久东[1] 李汴生[1] 阮征[1] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2006年第3期142-145,共4页Food Research and Development

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金项目(05006597)资助

摘　　要：食品超高压处理技术是食品领域的一项新技术,在食品工业中的应用越来越广泛。但目前超高压处理过程中食品的温度分布和传热模型仍未研究清楚,采用数学方法对食品超高压处理过程中的传热现象进行模拟可以有效地均匀化和优化超高压处理条件,这对于实际生产具有指导意义。本文综述了食品在超高压处理过程中的传热模型和相转变的研究进展,对超高压低温条件下的冻结和解冻过程也进行了讨论。Ultrahigh pressure processing is a new technology and has more and more application in food industry. Applying mathematical method to model heat-transfer in ultrahigh pressure food processes can be a useful tool to homogenize and optimize these treatments, and this is meaningful for practical production. This article mainly reviewed researches on heat-transfer modeling during ultrahigh pressure processing, freezing and thawing process under ultrahigh pressure and low temperature.

关 键 词：超高压 传热模型 相转变 

分 类 号：TS201.1[轻工技术与工程—食品科学]