Temperature Simulation of Berry Slices Under Microwave Vacuum Puffing Conditions  

作　　者：Liu Hai-jun Lin Zhen Zheng Xian-zhe Liu Cheng-hai Song Xiang-yu Liu Dai-ya 

机构地区：[1]College of Engineering,Northeast Agricultural University [2]College of Food Science,Heilongjiang Bayi Agricultural University [3]College of Building Materials and Industrial Technology,Heilongjiang College of Construction

出　　处：《Journal of Northeast Agricultural University(English Edition)》2012年第4期75-78,共4页东北农业大学学报（英文版）

基　　金：Supported by the Key Project of Education Department of Heilongjiang Province of China (12521z003);the National Natural Science Foundation of China (31071579);the Key Program of the Natural Science Foundation of Heilongjiang Province of China (ZD201013)

摘　　要：In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation result and the deviation had been verificated throughout the experiment. The better uniform of temperature between experiment and simulation could be concluded except in the period of rapid temperature increase. The temperature reached the high point of 130.25℃ in the middle point of slices at 100 s, while the temperature was over 50℃ in external parts of slices for the reason of thermal diffusion. Conclusions could be drawn that the model was effective and numerical analysis could simulate the temperature simulation for berry leather in microwave vacuum puffing process.In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation result and the deviation had been verificated throughout the experiment. The better uniform of temperature between experiment and simulation could be concluded except in the period of rapid temperature increase. The temperature reached the high point of 130.25℃ in the middle point of slices at 100 s, while the temperature was over 50℃ in external parts of slices for the reason of thermal diffusion. Conclusions could be drawn that the model was effective and numerical analysis could simulate the temperature simulation for berry leather in microwave vacuum puffing process.

关 键 词：microwave vacuum puffing SIMULATION TEMPERATURE RASPBERRY 

分 类 号：TS2[轻工技术与工程—食品科学与工程]