熟制鱿鱼块微波杀菌过程的数值模拟研究  

Study on Numerical Simulation of Microwave Sterilization of Cooked Squid Block

作　　者：宋晓燕[1] 杨凯[1] 刘宝林[1] SONG Xiaoyan;YANG Kai;LIU Baolin(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093

出　　处：《工业微生物》2023年第3期91-96,共6页Industrial Microbiology

基　　金：国家重点研发计划项目:食品绿色节能制造关键技术及装备开发(2017YFD0400404)。

摘　　要：为研究熟制鱿鱼块在微波杀菌过程中的温度变化和微生物灭活情况,文章采用有限元分析软件COMSOL Multiphysics构建传热-电磁双向耦合模型,对微生物热失活方程进行积分,并采用有限元方法进行数值模拟,最后与实验结果进行比较。结果显示微波杀菌过程中温度变化和微生物灭活情况与实验结果总体接近,表面温度低于中心温度,相差8℃~10℃。在温度保持阶段两者差异稳定,微生物的灭活情况与温度分布相对应,关键原因就是电场分布的不均匀和食品表面热对流现象。熟制鱿鱼块中心点温度模拟值和微生物灭活数据与实验数据的均方根误差分别为1.19和0.31。文章证实了使用COMSOL Multiphysics建立的数值模型能很好地模拟微波热杀菌的过程。The work aims to study the temperature change and microorganism inactivation of cooked squid during microwave sterilization.The bidirectional coupling model of heat transfer and electromagnetic was established by using the finite element analysis software COMSOL Multiphysics.The microbial thermal inactivation equation was integrated,and the finite element method was used for numerical simulation.Finally,the results were compared with the experimental results.In the process of microwave sterilization,the temperature change and microorganism inactivation were generally close to the experimental results,and the surface temperature was lower than the center temperature,with a difference of 8℃-10℃.The inactivation of microorganisms is corresponding to the temperature distribution.The key factors are the uneven distribution of electric field and the heat convection phenomenon on the food surface.Cooked squid block center temperature simulation value and microorganisms inactivated data with the experimental data of root mean square error are 1.19 and 0.31 respectively.This study proves that the numerical model established by COMSOL Multiphysics can well simulate the process of microwave thermal sterilization.

关 键 词：微波加热 微波杀菌 有限元分析软件COMSOL 数值模拟 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]