马铃薯切片升华干燥过程中传热传质研究  

Study on heat and mass transfer during sublimation drying of potato slices

作　　者：陈思文 张福建 郭韵 CHEN Siwen;ZHANG Fujian;GUO Yun(School of Mechanical and Automotive Engineering,Shanghai University of Engineering Science,Shanghai 201620,China)

机构地区：[1]上海工程技术大学机械与汽车工程学院,上海市201620

出　　处：《农业装备与车辆工程》2023年第7期65-69,共5页Agricultural Equipment & Vehicle Engineering

基　　金：上海市科学委员会项目(19195810800)。

摘　　要：为探究马铃薯在升华干燥过程中的传热传质,综合运用热质传递机理和相关学科知识建立了马铃薯切片在升华干燥过程中的传热传质数学模型。并采用COMSOL Multiphysics软件对马铃薯切片进行模拟,结果表明冰质量与初始冰质量之比随着干燥时间逐渐减少,马铃薯切片中心点温度随干燥时间逐渐增大;升华干燥能除去切片90%以上的水分,干燥效果较好;升华界面处的蒸汽压力随干燥时间增加逐渐增大,且由升华界面到干燥层上表面呈现递减的变化规律。In order to understand the heat and mass transfer in the sublimation drying process of potato,a mathematical model of heat and mass transfer in the sublimation drying process of potato slices was established by integrating the heat and mass transfer mechanism and other relevant knowledge.And COMSOL Multiphysics software was used to simulate potato slices.The results showed that the ratio of ice mass to initial ice mass decreased with drying time,and the temperature at the center of potato slices increased with drying time.The experimental results show that sublimation drying can remove more than 90%of the moisture in slices,and the drying effect is better.The steam pressure at the sublimation interface increases gradually with the drying time and decreases from sublimation interface to the upper surface of the drying layer.

关 键 词：马铃薯切片 升华干燥 传热传质 模拟 

分 类 号：TS205[轻工技术与工程—食品科学] TK124[轻工技术与工程—食品科学与工程]