肉品冷冻升华干燥层的热质传输特性  

Properties of Heat and Mass Transfer Through the Freezing Dry Layer of Meat

作　　者：郑宗和[1] 金志军[1] 李惟毅[1] 齐锡龄[1] 

机构地区：[1]天津大学热能与制冷工程系

出　　处：《制冷学报》1999年第2期63-65,共3页Journal of Refrigeration

基　　金：国家自然科学基金

摘　　要：建立了冷冻升华干燥过程中物料干燥层导热系数和质扩散系数的数学模型。以牛肉为试样，根据实验测得的干燥脱水量计算出干燥层有效导热系数和有效质扩散系数。应用二系数值算得干燥层中的温度分布，与实验结果基本一致。The heat and mass transport properties for the dried layer of beef undergoing freeze drying are investigated.Based on the mathematical models with semi infinite plane geometry stracture and measure of dehydrated quantity of dried layer of beef,the equivalent thermal conductivety and effective mass diffusivity in dried layer are calculated. In order to confirm the validity of the model and value of transport propertics the data are applied to calculate the temperature variations with time for the different positions in beef undergoing freeze drying.The results coincide with the measurements.

关 键 词：冷冻干燥 导热系数 质扩散系数 传热 肉品 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]