加热方式对真空冷冻干燥热质传递机理的影响  

INFLUENCE OF HEATING METHODS ON HEAF AND MASS TRANSFER DURING VACUUM FREEZE-DRYING

作　　者：杜小泽[1] 齐锡龄[2] 王补宣[1] 

机构地区：[1]清华大学热能工程系,北京100084 [2]天津大学热能工程系,天津300072

出　　处：《工程热物理学报》1997年第5期612-615,共4页Journal of Engineering Thermophysics

摘　　要：This paper establishes a unsteady mathematic model of freeze drying process. Analysis of the numerical results of the model indicates that different heating methods lead to different laws of energy’s disturbation in increasing the temperature of the products and in sublimating the ice. Also the influence of heating methods on reducing the drying time is studied. The numerical results agree well with the experimeni.This paper establishes a unsteady mathematic model of freeze drying process. Analysis of the numerical results of the model indicates that different heating methods lead to different laws of energy's disturbation in increasing the temperature of the products and in sublimating the ice. Also the influence of heating methods on reducing the drying time is studied. The numerical results agree well with the experimeni.

关 键 词：真空冷冻干燥 传热 性质 加热方式 牛肉 

分 类 号：TS205.1[轻工技术与工程—食品科学] TS251.52[轻工技术与工程—食品科学与工程]