粒状食品红外线源辐射瞬态熟化温度场的仿真  

Simulation of temperature field during IR linear source radiation transient curing for granular food

作　　者：陈震[1] 徐凤英[1] 李长友[1] 姚振冲[1] 

机构地区：[1]华南农业大学工程学院,广州510642

出　　处：《华中农业大学学报》2014年第1期116-121,共6页Journal of Huazhong Agricultural University

基　　金：国家自然科学基金项目(31071583)

摘　　要：为解决粒状食品红外线源辐射瞬态熟化温度场连续加工测控较难、品质恶变等问题,构建了粒状食品红外线源辐射瞬态熟化温升模型,分析其辐照强度的空间变化,并应用数值仿真方法,研究不同粒径食品变距瞬态熟化温度场形成特性。结果表明:粒状食品红外线源辐射瞬态熟化温度场形成与辐照强度、粒径尺寸、受辐射距离等因素相关,粒状食品表面热损速率与内能变化速率间满足能量平衡瞬态响应;沿红外线源辐照方向,物料内部瞬态熟化温度呈递减分布;4mm粒径荔枝果肉加工食品受50mm距离辐射,其熟化温度高且均匀。To effectively solve the problems of the transient curing temperature field being out of control and the the malignant phenomenon of curing quality of the food being ruined during in granular food the continuous processing of granular food by using IR （infrared） linear source radiation, the rising temperature model of IR linear source radiation transient curing for granular food was built in this re- search to analyze its spatial change of irradiance. By means of numerical simulation software, the tem perature field form characteristics of transient curing for different diameter granular food with different diameters under different radiation distances were investigated. The results show that the temperature field formation of IR linear source radiation transient curing for granular food depend closely on radiation intensity, particle size, and radiation distance, etc. The heat loss rate on the granular food surface and its change rate of internal energy correspond with the energy balance transient response, and the transi- ent curing temperature field distribution in material reveals a decline along the direction of IR linear source radiation, and in the processing of litchi flesh with 4 mm particle diameter under 50 mm radiation distance, its curing temperature distribution is high and uniform.

关 键 词：粒状食品 红外线源 熟化温度场 仿真 辐射 

分 类 号：TS205[轻工技术与工程—食品科学]