食品对流干燥热质耦合传递的数值模拟  

Numerical Simulation of Heat and Mass Transfer Coupling During Convective Drying of Food

作　　者：朱代根[1,2] 陈君若[1] 刘显茜[1] 

机构地区：[1]昆明理工大学机电工程学院,昆明650093 [2]西南林学院交通机械与土木工程学院,昆明650224

出　　处：《农机化研究》2011年第1期49-52,共4页Journal of Agricultural Mechanization Research

基　　金：云南省自然科学基金项目(2003E0023M)

摘　　要：根据傅立叶和菲克定律,建立了食品对流干燥传热传质过程的二维数学模型。模型充分考虑了传热与传质之间的相互耦合,通过Comsol Multiphysics软件对模型进行了求解。同时,得到了不同温度下样品内温度分布和湿度分布。结果表明:干燥过程的数值模拟结果与试验实测数据相吻合,所建立的模型可以用来预测食品对流干燥过程。This research,on the base of fourier＇s equation and fick＇s law,a two-dimension mathematical model describing the simultaneous transfer of heat and mass occurring in a convective drier was presented.The resulting system of non-linear unsteady-state partial differential equations has been solved by comsol multiphysicsTM.The results of the numerical model were compared with experimental data,excellent agreement was observed.The temperature and moisture profiles for product drying were predicted.The developed model can be used to predict the drying process.

关 键 词：热质传递 对流干燥 数学模型 食品 

分 类 号：TQ028.6[化学工程]