固态发酵湿润麸皮基质有效导热系数的测定  

The Determination of Effective Thermal Conductivity of Moist Wheat Bran Beds Used in Solid State Fermentations

作　　者：刘世娟[1] 许学书[1] 谢静莉[1] 

机构地区：[1]华东理工大学生物反应器工程国家重点实验室,上海200237

出　　处：《食品工业》2010年第4期45-47,共3页The Food Industry

摘　　要：通过冷态测定不同含水量、不同密度下的麸皮床层温度变化,估算不同条件下床层有效导热系数,归纳出导热系数与水分和密度之间的关系,建立了一个带动态边界条件的描述固态发酵湿润麸皮床层传热的数学模型,为提高固态发酵反应数学模型的准确度提供一定帮助。A mathematical model was introduced to describe the heat transfer behaviour of moist wheat bran beds. Comparison of predicted transient temperature profiles with experimental data collected in a simulated bed was used to evaluate bed thermal conductivity at various conditions. Experiments under different moisture content and different packing density in cold state was carried. The effective thermal conductivity was correlated with the bed density and moisture content via a mathematical relation. The correlation developed in present work can improve SSF simulations.

关 键 词：固态发酵 有效导热系数 麸皮 数学模型 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]