基于多物理场仿真的食品工程类课程虚拟仿真教学实验探索  

Virtual Experiment Design of Transient Heat Transfer in Food Engineering Course with Multiphysics Field Simulation

作　　者：焦阳[1] 陈祥庆 石虎 卢瑛[1] 金银哲[1] 谢晶[1] JIAO Yang;CHEN Xiangqing;SHI Hu;LU Ying;JIN Yinzhe;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《实验室研究与探索》2023年第3期104-107,145,共5页Research and Exploration In Laboratory

基　　金：上海市教育委员会重点建设课程项目(A1-2005-22-300126)。

摘　　要：将食品科学与食品工程类课程中传热学部分与实际应用相结合,运用多物理场分析软件,对3种典型形状和尺寸的食品非稳态传热过程进行建模仿真,分析非稳态传热过程的影响因素。结果显示所选的土豆片、肉丸和香肠3种不同形状样品中心达到95℃所需时间分别为50、420和516 s。将选定点的升温曲线、截面温度分布以二维图像形式展示,并将形体内部温度分布随时间变化过程以三维动画形式展示,使学生更直观地了解非稳态传热过程的影响因素及分析方法。以此为基础探讨非稳态传热强化的方法,使理论学习、虚拟仿真和实验相结合,更好地提升学生对课程内容的全面理解,也便于学生课下拓展运用有限元求解方式开展复杂计算,提升对复杂问题的求解能力。This study was conducted to supplement virtual experiment of a transient heat transfer process into the course of“food engineering principle”,which is the core course of food science and engineering major.A multi-physical field analysis software was used to simulate the unsteady heat transfer process of representative cuboid,sphere and cylindrical food samples and analyze the temperature and time relationship in a water-bath heating process.The time required for the sample center of potato slice,meatball and sausage to reach 95℃is 50 s,420 s and 516 s,respectively.Viewing the 2D and 3D temperature distribution graphs and animations obtained from modeling results,the students could better understand the influencing factors to the process intuitively,and better promote their comprehensive understanding of the course contents.The virtual experiment also facilitates student using finite element method for complex calculations,ascension for complex problem-solving ability in future courses or positions.

关 键 词：非稳态传热 仿真建模 有限元方法 可视化 

分 类 号：TS205.9[轻工技术与工程—食品科学]