熟制腊肉在真空冷却过程中的模拟及实验研究  

Simulation and Experimental Study on Vacuum Cooling Process of Cooked Bacon

作　　者：宋睿琪 邹同华[1] 魏东旭[1] 张坤生[1] 李贺强 SONG Rui-Qi;ZOU Tong-Hua;WEI Dong-Xu;ZHANG Kun-Sheng;LI He-Qiang(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学天津市制冷技术重点实验室,天津300134

出　　处：《工程热物理学报》2020年第4期1018-1028,共11页Journal of Engineering Thermophysics

基　　金：“十三五”国家重点研发计划重点专项(No.2016YFD0401503-02)。

摘　　要：本文以中式传统腊肉为原材料,以多孔介质理论和传热传质理论为基础,建立了熟制腊肉真空冷却过程中热质耦合传递模型。该模型考虑了液态水和气态水的扩散,利用COMSOL Multiphysics5.4a软件将各个物理层进行耦合并进行了数值计算。同时对熟制腊肉进行真空冷却实验,将实验测试数据与模型计算结果进行了对比分析。研究发现:模拟结果与实验数据的降温变化和质量损失基本一致。实验结果验证了所建数学模型的可靠性,该数学模型能够用于预测真空冷却过程熟制腊肉的温度分布、质量损失和压力分布,对真空冷却的传热传质研究具有一定的理论意义。In this paper,based on the theory of porous media and mechanism of heat and mass transfer,Chinese traditional bacon as raw material,a coupled heat and mass transfer model for vacuum cooling of cooked bacon was established.At the same time,in order to explore the effect of final cooling pressure on cooling rate and mass loss,the experiment and theory were compared and analyzed.The model takes into account the diffusion of liquid water and gaseous water,and uses COMSOL Multiphysics5.4a software to couple each physical layer and carry on the numerical calculation.The vacuum cooling experiment of cooked bacon was established,and the experimental data were compared with the calculated results of the model.It is found that the simulation results are basically consistent with the cooling changes and mass losses of the experimental data.The experimental results verify the reliability of the mathematical model,which can be used to predict the temperature distribution,mass loss and pressure distribution of cooked bacon during vacuum cooling.It has certain theoretical significance for the subsequent study of heat and mass transfer of vacuum cooling.

关 键 词：真空冷却 传热传质 腊肉 数学模型 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]