真空冷却过程中水分蒸发沸腾的数值模拟(Ⅱ):模型的验证  

NUMERICAL SIMULATION OF MOISTURE MOVEMENT DURING VACUUM COOLING PROCESS(Ⅱ):VALIDATION OF MATHEMATICAL MODEL

作　　者：李改莲[1] 胡春霞[1] 金听祥[1] 

机构地区：[1]郑州轻工业学院机电工程学院,河南郑州450002

出　　处：《真空与低温》2009年第4期207-214,共8页Vacuum and Cryogenics

基　　金：河南省基础与前沿技术研究项目(072300440140);河南省自然科学基础研究项目(2008A470013);郑州轻工业学院科研基金资助项目(2006XYYJJ07);郑州市重大科技攻关项目(08ZGBN13054)资助

摘　　要：利用圆柱型的熟肉为实验材料,通过实验验证了真空冷却过程中水分迁移的数学模型。结果发现:产品在70 min内从70℃被冷却到5℃。当真空冷却结束时,产品中心和表面的实验温度分别是7.01℃和3.98℃,对应的产品的中心和表面的模拟温度分别是6.97℃和3.78℃。真空冷却实验过程中,产品的平均水分含量从72.60%降到61.03%。模拟过程中,产品的平均水分含量从71.00%降低到62.37%。模拟结果显示真空冷却的质量损失为8.63%,然而实验过程中真空冷却的质量损失为11.57%,其偏差在3%左右。模拟结果与实验结果基本一致,建立的数学模型能够正确地预测真空冷却过程中温度、压力和水分含量的变化过程。Vacuum cooling of cooked meat with cylindrical shape was carried out to validate the mathematical model of moisture movement. The results show that the temperature of cooked meat is reduced from 70 to 5 ℃ within 70 min. The final predicted temperatures at the core and surface of cooked meat were 7.01 ℃ and 3.98 ℃, respectively. The final measured core and surface temperatures were 6.97 ℃ and 3.78 ℃, respectively. During vacuum cooling, the measured average moisture content of cooked meat was reduced from 72.60% to 61.03%. Similarly, the predicted average moisture content of cooked meat was reduced from 71.00% to 62.37%. The predicted and measured weight losses were 8.63% and 11.57%. The difference of weight loss between the measured and predicted data was within 3%. The calculated and experimental results suggest that the developed mathematical model can predict the variation process of the temperature, pressure and moisture content within cooked meat during vacuum cooling.

关 键 词：真空冷却 水分迁移 模型验证 

分 类 号：TQ025.2[化学工程]