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食品冷卻抽真空過程流場影響參數(shù)分析
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on Flow Performance in Food Vacuumizing Process
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    摘要:

    建立了描述食品冷卻抽真空過程的傳熱,、傳質(zhì)模型,，采用計算流體力學(xué)進(jìn)行了非穩(wěn)態(tài)模擬，實驗表明模型與實際吻合較好,。在此基礎(chǔ)上,，對影響流場的參數(shù)：真空泵抽速,、容器自由容積、是否放置隔板進(jìn)行了模擬研究,。研究表明：真空泵抽速越大,，真空室內(nèi)的極限壓力越小，真空室的最低溫度越低,，達(dá)到最低溫度所消耗的時間越長,；自由容積不影響真空室的極限壓力，自由容積越大,，真空室的最低溫度越高,，達(dá)到最低溫度所消耗的時間越短；放置隔板對流場平均溫度和極限壓力的影響,，可以等效為自由容積的減小,。

    Abstract:

    A mathematical model was developed for the heat and mass transfer in vacuumizing process. Computational fluid dynamics technology was employed for simulation based on the unsteady model. The simulation results fitted experimental data well. After that, several parameters (pumping speed, free volume, and clapboard etc.) which would affect the flow field were analyzed. The higher the pumping speed is, the lower the pressure limitation is, the lower the minimum air temperature of vacuum chamber is and the more time spent in reaching minimum temperature. The free volume did not affect pressure limitation of the vacuum chamber. The greater the free volume is, the higher the minimum air temperature of vacuum chamber is and the less time spent in reaching minimum temperature. Referring to the pressure limitation and the average temperature of the flow field, the placement of clapboard can be equivalent to the reduction of free volume. 

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韓志,謝晶,潘迎捷.食品冷卻抽真空過程流場影響參數(shù)分析[J].農(nóng)業(yè)機(jī)械學(xué)報,2010,41(9):118-121. on Flow Performance in Food Vacuumizing Process[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(9):118-121.

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