鲍鱼浸入式快速冷冻理论及实验验证  

Rapid Immersion Freezing Mechanism of Abalone and its Experimental Verification

作　　者：倪锦 顾锦鸿 沈建 

机构地区：[1]中国水产科学院渔业机械仪器研究所,国家水产品加工装备研发分中心,上海200092

出　　处：《现代食品科技》2013年第4期710-714,825,共6页Modern Food Science and Technology

基　　金：国家863项目(2011AA100803);国家贝类产业技术体系资金资助(CARS-48-08B)

摘　　要：计算流体力学(CFD)可准确预测鲍鱼冷冻过程中的传热传质变化,鲍鱼冷冻过程中内部温度变化和冷冻所需时间的预测对品质研究具有重要意义。本文以鲍鱼为研究对象,研究鲍鱼的浸入式快速冷冻,基于计算流体力学建立鲍鱼的三维非稳态数值计算模型,选用冻结计算模式,建立鲍鱼热物性的多项式计算方法,提高鲍鱼冷冻过程的计算精度,利用CFD计算获得鲍鱼冷冻过程的温度分布状态,获得鲍鱼质量与冷冻时间的关系,并开展了实验验证,结果表明鲍鱼的数值计算结果是可信的,能够较为准确的预测鲍鱼快速冷冻过程中温度的变化与冷冻所需时间。Computational fluid dynamics （CFD） technology can predicts heat and mass transfer during rapid fieezing. In this paper, the immersion rapid freezing of abalone was investigated and computational fluid dynamics technology was employed to establish three-dimension unsteady numerical calculation model of abalone rapid freezing. Solidification model was selected and the polynomial calculation method was developed for calculating abalone thermal properties in order to improve numerical solving accuracy. The distribution of abalone temperature during the freeze process and the relationship between abalone mass and frozen time were got by using CFD technology. It was found that numerical calculation model and the simulation methods for abalone rapid immersion freezing were reliable, which could predicate abalone freeze process and freeze time.

关 键 词：鲍鱼 快速冷冻 数值分析 计算流体力学 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]