土豆对流干燥过程中温度场的数值模拟  

Numerical Simulation of Temperature Profiles during Convective Drying of Potato

作　　者：缪丽华[1] 范小平[1] 胡晓露[1] 向红[1] 周家华[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2013年第1期42-46,共5页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31201401)

摘　　要：根据土豆切样在对流干燥过程中发生的物理变化,基于费克第二扩散定律和傅立叶定律,建立了对流干燥系统传质传热过程的数学模型以及几何物理模型,并利用有限元数值模拟方法对干燥过程中土豆切样内部的瞬态温度场及其影响因素进行了仿真预测。最后,设计并采用对流干燥实验对数值模拟得到的代表性结果进行了验证,结果表明实验值与模拟值在趋势上表现了较好的一致性。According to the physical changes of potato sample occurred in the process of convective drying, on the base of Fick＇s second law and Fourier＇s equation, mathematical model and geometric physical model were set up in the process of heat and mass transfer during convective drying. Transient temperature profiles and influencing factors of internal potato were calculated by utilising the finite element numerical simulation method. At last, comparison of experimental data against numerical simulation representative results designed in convective drying has shown a very good agreement, implying that the model can be used to predict transient temperature profiles in potato.

关 键 词：对流干燥 土豆 数学模型 温度场 数值模拟 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]